Serving Details
- Yields: 8-10 servings
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Recipe Description
This classic British dessert is a simple yet delicious treat. The light and fluffy sponge cake is perfectly complemented by the tangy lemon drizzle.
Ingredients
For the Sponge:**
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Zest of 1 lemon
For the Lemon Drizzle:**
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still hot, make the lemon drizzle by mixing the sugar and lemon juice.
- Prick the top of the cake with a fork and drizzle the lemon mixture over the top.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips
- For a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
- You can serve the cake warm or cold.
- To make the cake extra moist, add a tablespoon of lemon juice to the batter.
Nutritional Information (Approximate per slice):
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
