Ingredients for Easy Lemon Sponge Cake
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups granulated sugar
- 4 large eggs
- Self Raising Flour
- ½ cup fresh lemon juice
- Lemon, Rind Of
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How to Make Easy Lemon Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line a muffin tin with paper liners.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy. (Use a stand mixer or hand mixer for best results)
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 ½ teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup fresh lemon juice, mixing until just combined. Zest the lemon and add 2 tablespoons of lemon zest.
- Gently fold in the batter until no streaks of flour remain.
- Spoon batter into prepared pan or muffin tins, filling each about ¾ full.
- Bake for 30-35 minutes for a cake, or 18-20 minutes for muffins, or until a wooden skewer inserted into the center comes out clean. (The top may look slightly wet, but it will continue to cook as it cools)
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
117g
Fat
78g
Carbs
17g
