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Sweet Morning Joy: Lemon Sponge Cake

Wake up to a sweet morning joy with this delicious lemon sponge cake! Soft and moist like a cloud, it's zesty and sweet, with a delightful hint of lemon. A perfect treat to start your day with a smile! Enjoy with a cup of coffee or tea and you'll be ready to tackle the day.

Sweet Morning Joy: Lemon Sponge Cake

Good morning everyone! Something tells me you’re in need of a sweet pick me up. Well the search is over! I’m here to present to you an exquisite morning joy in the form of a lemon sponge cake.

The tanginess of the lemon that cuts through the sweetness of the sponge cake is undeniably delectable. Its light texture is just the right accompaniment for a sunny day. Its flavour is sure to bring joy and smiles to all who partake of it. The crisp icing provides a delicious contrast to the tender sponge cake.

Making this little miracle is simple yet delightful. With the simple addition of butter, sugar, eggs, lemon zest, self-raising flour, baking powder, greek yogurt, icing sugar, and optional lemon zest or candied peel, you can make this sweet treat. Plus, the prep time is only 25 minutes and the cook time is a mere 55 minutes.

This cake is perfect for sharing. Invite your family and friends and indulge yourselves in a delicious and refreshingly sweet and tangy morning joy.

So don’t wait another minute; treat yourselves to Sweet Morning Joy: Lemon Sponge Cake! Enjoy!

Why You’ll Love This Sweet Morning Joy: Lemon Sponge Cake Recipe

These are all the reasons I'm loving this Sweet Morning Joy: Lemon Sponge Cake recipe:

It's delicious: Sweet and zesty, this lemon sponge cake is the perfect way to start your morning joy. The combination of the lemon zest and Greek yogurt give it a unique flavor that will tantalize your taste buds. Plus, it's light enough to enjoy after a breakfast or even for a mid-day snack.

It's easy to make: With only a few simple steps and ingredients, you don't have to be an experienced baker to make this sweet morning joy! The instructions are straightforward and easy to follow, so you don't have to worry about baking something complicated.

It's nutritious: This recipe includes some great ingredients that not only taste delicious but are good for you too! Greek yogurt is rich in protein, unsalted butter is a great source of healthy fats, and the lemons provide some vitamin C and fiber. Plus, this recipe can easily be made vegan by swapping some of the ingredients.

Sweet Morning Joy: Lemon Sponge Cake

Sweet Morning Joy: Lemon Sponge Cake

Wake up to a sweet morning joy with this delicious lemon sponge cake! Soft and moist like a cloud, it's zesty and sweet, with a delightful hint of lemon. A perfect treat to start your day with a smile! Enjoy with a cup of coffee or tea and you'll be ready to tackle the day.

Difficulty:
Easy
Prep Time:
25 minutes
Cook Time:
55 minutes
Servings:
Serves 10-12

Ingredients

  • 175g unsalted butter, softened, plus extra for the tin
  • 175g golden caster sugar
  • 3 large eggs
  • 3 large unwaxed lemons, zested, plus 4-4 ½ tbsp juice
  • 250g self-raising flour
  • ½ tsp baking powder
  • 100g Greek yogurt
  • 400g icing sugar
  • lemon zest or candied peel, to serve (optional)

For the candied peel

  • 2 large lemons
  • 200g granulated sugar

Instructions

  • Step 1: Preheat your oven to 170C/150C fan/gas 3. Grease a 18cm deep, loose-bottomed cake tin and line the bottom with baking parchment.
  • Step 2: Cream the butter and sugar together using an electric mixer until light and airy. Introduce the eggs one at a time, blending well after each one, then incorporate the lemon zest. Incorporate the flour, baking powder, and ½ tsp salt, then mix in the yogurt.
  • Step 3: Gently spoon the mixture into the lined tin and use a spatula to spread it evenly. Place in the center of the oven and bake for 50-55 minutes until the top is golden brown and firm to the touch. Allow the baked item to cool in its tin for 10 minutes before transferring it to a wire rack. This will keep for up to four days in an airtight container or up to a month in the freezer.
  • Step 4: To finish your cake, mix icing sugar and lemon juice in a bowl until the desired consistency is achieved. Place the cake on a plate or cake stand and carefully spread the icing over the top and sides. If desired, top with the lemon zest or candied peel (see below), then cut into generous portions to serve.
  • Step 5: Utilize a vegetable peeler to slice up long, wide strips from the lemons. Discard the pith with a knife and then cut the peel into matchsticks of very small size. Place the granulated sugar and 200ml of water in a saucepan and heat over a medium temperature until the sugar has completely melted. Put the lemon peel into the pan and let it simmer lightly for 15 minutes. Utilize a slotted spoon to take out the peel and set it on a kitchen paper to cool. Employ to embellish the top of the cake.
Fat: 15g; Saturated Fat: 9g; Sodium: 0.5mg; Fiber: 1g; Calories: 409kcal; Sugar: 48g; Carbohydrate: 64g; Protein: 5g;

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