Lemon Sponge Cake

Name: Lemon Sponge Cake Recipe
Yield: 24
Ingredients: 110g self-raising flour; 1 tsp baking powder; 110g soft margarine; 110g caster sugar; 2 large eggs; zest of one lemon; 3 tsp lemon juice; Filling and Icing:; Lemon Curd or Lemon Jam; 150g icing sugar; 2 tbsp lemon juice

Number of Servings: 24

Ingredients

110g self-raising flour1 tsp baking powder110g soft margarine110g caster sugar2 large eggszest of one lemon3 tsp lemon juiceFilling and Icing:Lemon Curd or Lemon Jam150g icing sugar2 tbsp lemon juice

Directions

* Sift the flour and baking powder into a large mixing bowl and simply add all the other ingredients and beat together. The mixture should be wet enough to drop from a wooden spoon when it's tapped on the side of the mixing bowl. If needed, add warm water to get the right consistency.
* Grease two 7 inch cake tins and split the mixture between them. Bake them in the centre of the oven for 30 minutes at 170C.
* Cool them on a wire rack. Fill them with lemon curd or jam. Mix 150g of icing sugar with 2 tbsp of lemon juice over a low heat until the sugar disolves then spread the mixture over the top of the cakes.

Number of Servings: 24

Recipe submitted by SparkPeople user KATKIN78.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving