LEMON SPONGE CAKE WITH LEMON SYRUP 

If you like a clean, simple lemon sponge then this is the recipe for you. It's light and fluffy with just enough lemony zing. This cake is super easy to make (at short notice) and has been my saviour on more than a few occasions. Serve with a dollop of clotted cream ... voila!

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INGREDIENTS

  • 6 Eggs (separating yolks from whites)

  • 1 Cup caster sugar

  • Finely grated lemon zest of 1 Lemon

  • 1.5 cups flour (sifted)

METHOD

Pre- Heat oven to 180 degs

Butter and flour cake tin

Beat egg yolks, sugar and zest until almost white ( takes a while!)

Beat egg whites until they have formed stiff peaks (make sure they are stiff )

This is the tricky part.Fold the egg whites to the flour then fold in the beaten egg yolks with sugar and zest

Pour into tin and bake for 30mins or until skewer inserted comes out clean

SYRUP

1.5 cups sugar

3/4 cups water

1 Lemon very thinly sliced (make sure you remove pips)

Put sugar and water into small saucepan and boil for 5mins

Add lemons and boil for a further 3mins

Place the finely sliced lemons over the top of the cake

Pour the syrup over the cake (saving some for later to serve)


Prep Time

15-20 minutes

Cook Time

30 minutes

Serves

12