Simple Lemon Sponge


Today my youngest daughter Hattie is four and she requested this family favourite, a lemon sponge, as her cake for the day. It is only her first cake (she is a princess after all!!) there will be another, fancier cake produced at the weekend. Kate (the cake master) is going to show me how to ice it properly and we should have some good pictures for you! But for today this will do nicely and we’re all looking forward to eating it. The method used is a traditional one (first seen by me on River Cottage, thanks Hugh!) where you first weigh four eggs and then use exactly the same weight of well softened butter, caster sugar and self-raising flour to make up the cake. It’s fun, let the eggs lead you! First cream the butter and sugar till pale and fluffy, then beat in the eggs one at a time. Fold in the flour and the juice and rind of a lemon. Spoon into greased, lined cake tins and bake at 180c/Gas 4 for 20-25 mins. You want a skewer poked in the middle to come out clean. Cool on a wire rack and when cool slather about a third if a jar of lemon curd between the two sponges. Yum! Happy Birthday Hattie xxxx


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