Lemon Sponge Cake

FOOD & HOME

A bite of this warm, delightful lemon cake will brighten your mood day or night.

Soft, fluffy sponge topped with zesty lemon drizzle and crème fraiche will fill you with sweet happiness. Enjoy with a nice cup of tea.

MEAL TYPE

Dessert

DIETARY INFORMATION

Vegetarian

SERVES

COOK TIME

30 mins

Ingredients

·　175g unsalted butter, softened, plus extra for the basins
·　6 tbsp lemon curd
·　175g caster sugar
·　3 large eggs
·　175g self-raising flour
·　1 large lemon, zested, plus extra to serve
·　crème fraiche or yogurt, to serve

For the drizzle
·　4 tbsp caster sugar
·　1 small lemon, juiced

Recipe steps

Butter six small pudding basins, and spoon 1 tbsp lemon curd into the bottom of each.

Step 1. Buttering small pudding basins with two fingers.

Beat butter and sugar together in a bowl with electric whisk until pale and fluffy. Beat in eggs, one at a time, then whisk in the flour briefly until just incorporated. Fold in the lemon zest. Spoon the mixture into basins, leaving a 1cm gap at the top to allow for rising.

Step 2. Beating butter and sugar together in a bowl with electric whisk.

Step 3. Putting a deep roasting tin with pudding basins in it into an oven cavity.

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Put the pudding basins into a deep roasting tin, then half-fill the tin with boiling water, making sure water is halfway up the sides of the basins. Transfer the tin to the oven.

Bake for 25-30 mins until the sponges are golden, risen and a skewer inserted into the middles comes out clean.

Step 4. Six golden baked sponge cakes in six pudding basins are on a deep roasting tin.

Combine the ingredients for the drizzle in a small bowl, stirring until the sugar has melted. Run a knife around the sides of the basins, then invert the puddings into shallow bowls.