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Light Lemon Sponge Cake

Light Lemon Sponge Cake Recipe

  • 1 or 2 cake tins 8x8inch
  • NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.
  • For EACH cake/tier ~ you will need double these ingredients
  • 100g softened butter (1/2 fat or light)
  • 175g self raising flour
  • 1tsp baking powder
  • 175g caster sugar
  • 2 eggs (whisked)
  • 6tbsp whole/full fat milk
  • 1 grated lemon rind
  • For the Lemon Buttercream
  • 55g butter (1/2 fat or light)
  • 1tbsp lemon juice
  • 2tspns grated lemon rind
  • 250g icing sugar
  • To decorate (optional)
  • Icing sugar
  • Raspberries
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