Lemon Sponge Cake

A classic lemon sponge cake that tastes delicious.

1. Preheat the oven to 180C/350F/gas mark 4.
2. Beat the sugar and butter together until it is light and fluffy. Stir in the eggs, one at a time, stirring to combine. Add the lemon juice and zest before folding in the flour and baking powder.
3. Divide the mixture between two 20cm round cake tins that have been lined and greased. Bake for 25 minutes.
4. When the cakes are firm to the touch and spring back when you touch them in the middle, they are cooked. Remove from oven and after five minutes turn onto a wire rack to cool
5. To assemble the cake, spread the top of one cake with lemon curd before tumbling on the double cream and sandwiching (lightly!) the other half on top. Sift icing sugar on top to serve.

1. Preheat the oven to 180C/350F/gas mark 4.
2. Beat the sugar and butter together until it is light and fluffy. Stir in the eggs, one at a time, stirring to combine. Add the lemon juice and zest before folding in the flour and baking powder.
3. Divide the mixture between two 20cm round cake tins that have been lined and greased. Bake for 25 minutes.
4. When the cakes are firm to the touch and spring back when you touch them in the middle, they are cooked. Remove from oven and after five minutes turn onto a wire rack to cool
5. To assemble the cake, spread the top of one cake with lemon curd before tumbling on the double cream and sandwiching (lightly!) the other half on top. Sift icing sugar on top to serve.