About this recipe:This recipe makes 2 (20cm) lemon sponge cakes with a lovely lemon flavour. The addition of extra egg yolks and buttermilk produces a moist sponge. Once cool, spread some lemon curd on the top of one sponge, top with whipped cream and sandwich with the other cake.
Makes: 2 (20cm) cakes
320g plain flour
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
225g unsalted butter at room temperature
300g caster sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
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Method Prep:25min › Cook:35min › Extra time:10min › Ready in:1hr10min
Preheat oven to 180 C / Gas 4. Butter and flour two 20cm cake tins, tapping out excess flour.
Whisk flour, lemon zest, salt, baking powder and bicarbonate of soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until cake batter is just combined. Divide the mixture between the prepared cake tins.
Bake in the preheated oven until cake pulls away from sides of tin, 32 to 35 minutes. Cool cakes in tins for 10 minutes. Run a knife around the edges of pan and turn out onto a wire cooling rack.