Moist Lemon Sponge Cake
No afternoon tea is complete without a classic lemon sponge cake. Follow our easy step-by-step recipe for a beautifully moist lemon sponge and perfect results every time.
This makes a really big, show-stopping cake baked in the 23cm Tala Performance Springform Cake Tin. Mix by hand if your butter is really soft, or use the food mixer if you prefer.
- Tala large stoneware mixing bowl
- Tala Stainless Steel Angled Icing Spatula
- 23cm diameter performance cake tin
- Cake tester
- Tala wooden spoon
- Tala fine grater
- Tala Measuring jug
- Tala Citrus juicer
- Tala Wire rack
- 480g caster sugar
- 480g margarine or softened butter
- 8 free-range medium sized eggs
- 500g self-rising flour
- 50ml milk
- Zest of two lemons
- 1 tsp baking powder
Method for creating your sponge cake.
- Preheat your oven to 150 degrees Celsius (302 degrees Fahrenheit)
- Cream the margarine or butter with the sugar until pale in colour
- Add the eggs and zest and mix again until evenly combined
- Gently mix in the flour and baking powder, followed by the milk
- Your sponge mixture should be quite sloppy; if it feels too sticky and stiff, add in just a dash more milk, no more than 20ml at a time in stages, until it reaches a lovely sloppy consistency!
- Use the Silicone Spatula to scrape the mixture into the Tala cake tin and smooth out the mixture so that the surface is even.
- Bake in the centre of the oven for one and a half hours, until a cake tester inserted into the middle of the cake is appears clean when removed
- Allow the cake to rest in the tin for five minutes, then remove and allow it to cool on a wire baking rack
If you love fresh, citrusy flavors, you can consider making the cake with lime or orange zest instead. You will be amazed at the way the flavor infuses through the cake – and the beautiful smells infuse through the house!