The sun well and truly got his hat on this week. Well, for one day only we got a glimpse of the mystical realms of summer! I spent that day in one of my favourite places…the kitchen, whipping up 2 delicious light lemon sponges, drizzled with lemon syrup and sandwiched together with unashamedly lavish amounts of lemon curd buttercream icing…
My recipe is a conglomeration of both this recipe from ‘The Magenta Cakes Blog’ and my old faithful Victoria sponge recipe from Be-ro that I’ve been using since I started baking when I was knee high to a grasshopper (for the record, I don’t think I’ve ever been that short 😉 I then added lemon zest to give the sponge a summery lemon zing. It’s a really easy cake to make and I hope you’ll agree that it looks amazing!?
If you’d like to give it a go you’ll need…
350g unsalted butter
350g golden caster sugar
350g self-raising flour
2 tsp baking powder
Grated zest of 4 lemons
Splash of milk
For the lemon syrup you need…
Juice of 2 lemons
50g caster sugar
For the lemon curd buttercream icing you need…
100g unsalted butter, softened
200g icing sugar
2 tbsp good quality lemon curd
Juice of half a lemon
Preheat the oven to 160 degrees and grease and line the bases of 2 x 8 inch cake tins.
Cream together the butter and sugar until light and fluffy. I used a handheld electric mixer but you can also use a posh KitchenAid style appliance if you’re lucky enough to have one or just get stuck in with a wooden spoon like they did in the olden days!
Add one egg at a time and with each one add a small amount of sifted flour and baking powder. Mix well after each addition and continue doing this until you’ve added all 6 eggs and all of the flour.
Stir in the lemon zest. At this point you need to use your judgement and if you feel that the cake mixture’s looking a bit thick, add a splash of milk until it’s smooth and of thick dropping consistency.
Divide the mixture between the 2 cake tins as evenly as possibly and pop them in the oven.
Whilst your cakes are cooking you need to whip up your lemon syrup. Simply squeeze the juice from 2 lemons into a bowl and stir in the suagr until it has dissolved. Set aside for later.
Check on your cakes after 30 minutes by inserting a skewer into the centre of them, if it comes out clean it’s ready, if not, pop them back in and check them after another 5 minutes (don’t forget, this part is crucial).
When you’re happy that they’re cooked, remove them from the oven and stand them on a wire rack. Use a skewer to make some holes in the cake and then pour over the lemon syrup. This’ll make the cakes even more moist and delicious…
Leave them to cool completely before removing them from their tins.
Now, you can make the lemon curd buttercream icing by using an electric mixer to beat together the icing sugar and the butter. Then add the lemon curd and finally the lemon juice, which will also make your icing slightly thinner and easier to spread. Give it a final beat until light and fluffy and then dollop it onto the top of one of your cake generously. Stack the other cake on top and finish it off with a dusting of icing sugar. Et voila…
Pure, unashamed, spongy, light, lemony, summery goodness…