Lemon Sponge Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 140.8
- Total Fat: 4.2 g
- Cholesterol: 17.7 mg
- Sodium: 94.5 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g
View full nutritional breakdown of Lemon Sponge Cake calories by ingredient
Introduction
Makes 2 seven inch cakes Makes 2 seven inch cakesNumber of Servings: 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
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.
* 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.