Zesty Round Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- For the cake
- 1 ½ cups self-rising flour
- 1 tsp Baking powder
- ¾ cup caster sugar
- 3 eggs
- ¾ cup butter (softened)
- 2 lemons (grated zest + juice of 1 lemon)
- For the lemon drizzle
- 1 ¼ cups powdered sugar
- ¼ cup lemon juice
- To decorate
- 1 lemon
- whole Candied lemon (cut into strips)
- fresh Flowers
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm|8" round deep cake tin.
2.
Put all the ingredients into a mixing bowl and beat or whisk together until combined.
3.
Spoon into the tin and bake for 50-60 minutes until golden and springy to the touch.
4.
For the lemon drizzle: gently heat the sugar and lemon juice in a small pan, stirring until a clear syrup is formed (about 3 minutes. ) Do not boil.
5.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
6.
Leave until cool, then carefully ease the cake from the tin and place on a serving plate.
7.
Pare thin strips of lemon zest from the lemon and shape into twists. Place on top of the cake with the candied lemon peel strips and flowers.
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