Ooh, I have missed baking. Our two weeks in Orlando were amazing, but very tiring (more on that coming up), and it was lovely to relax in the kitchen with my mixing bowl today. I wanted to make something a bit fancier than a lemon drizzle cake, yummy though that is, so came up with this tantilising lemon sponge cake for an afternoon treat.
The lemon sponge cake is filled with a lemon and cream cheese icing (think lemon cheesecake), and extra lemon curd for a fantastic zing. It will go perfectly with a cup of tea.
Lemon Sponge Cake
150g caster sugar
150g self raising flour
1/2 tablespoon milk
zest of 1 lemon
For the icing
50g low fat cream cheese
100g icing sugar
1 tsp lemon curd
For the syrup:
juice 1 lemon
30g caster sugar
You will also need a 6″ round baking tin, greased and lined.
1. Beat the margarine and sugar until fluffy. Add the eggs, one at a time, with a little flour, and incorporate well. Add the remaining flour, milk and zest and mix until smooth and light.
2. Bake for approximately 45 mins at 180C until golden and springy to the touch (or a skewer inserted comes out clean)
3. Meanwhile, put the sugar and water for the syrup in a pan and dissolve slowly. Once the sugar has dissolved, boil to reduce, then add the lemon juice. Set aside.
4. For the icing, beat the margarine and cream cheese until very soft, then add the icing sugar and lemon curd. Gently mix together (unless you like your kitchen covered in icing sugar) and, once incorporated, mix well, until smooth.
5. When the cake is cooked, pour over the syrup and allow to cool in the tin. Once cooled, remove from the tin and cut in half horizontally. Spread the bottom half with the icing, and the bottom of the top half with lemon curd, then sandwich together. Sift icing sugar on the top and sprinkle with a little lemon zest.
6. Best enjoyed with a cup of tea, on the sofa, in a quiet house 🙂