Description
Delia Smith’s lemon sponge cake is a classic British dessert that is both light and flavorful. The cake has a soft, airy sponge base, enhanced with a fresh lemon zest for a citrusy punch. This sponge is usually complemented by a tangy lemon drizzle or a light lemon buttercream. The combination of fluffy texture and vibrant flavor makes it a refreshing option for afternoon tea or a light dessert after a hearty meal.
Ingredients
- Self-raising flour: Creates a light and airy sponge.
- Caster sugar: Adds sweetness without overwhelming the lemon flavor.
- Butter: Provides richness and ensures a moist texture.
- Lemons: You’ll need both zest and juice for maximum flavor.
- Eggs: These bind the mixture and help the cake rise.
- Baking powder: Assists the rise for a fluffy texture.
- Icing sugar: Optional, for creating a lemon drizzle or buttercream topping.
Instructions
- Preheat your oven: Set it to 180°C (160°C fan). Grease and line your baking tin.
- Prepare the batter: In a large bowl, cream together the butter and sugar until pale and fluffy. Gradually beat in the eggs one at a time, followed by the lemon zest.
- Combine the dry ingredients: Sift the flour and baking powder into the mixture and fold it in gently using a spatula.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Make the lemon drizzle (optional): While the cake is baking, mix together lemon juice and icing sugar to create a drizzle. Pour it over the cake once it’s out of the oven and still warm.
- Cool and serve: Allow the cake to cool on a wire rack before slicing.