Tales From A Country Kitchen - Lemon Buttercream Sponge Cake!

Now, I make no claim to be a master baker, but several of you asked for my Lemon Buttercream Sponge Cake after seeing the image on my Instagram page! Well here it goes - and just to warn you, in my household we like our portions generous and our lemon cake zesty, so do adjust to suit your taste...  

I very rarely follow a strict recipe when baking - my mantra is 3 quantities the same and half as many eggs.  So for instance, if I were making 12 cupcakes I would use 8oz (225g) of each flour, butter and sugar and then 4 eggs.  If I were making a single layer sponge, then it would be 6oz (175g) of flour, butter, sugar, and 3 eggs.   This is purely my own version, and means that I can whip up quick batches of things without having to check recipes.   I am in no way stating that it is the best way - or even the correct way...but I will admit that it is "My" way and perhaps a 'Lazy' way - haha.  Enjoy!! 

FOR THE SPONGE CAKE;

10 oz / 275g Self Raising Flour

10 oz / 275g Softened Butter

10oz / 275g Caster Sugar

5 Eggs (Beaten)

Lemon Zest from 1 fresh Lemon
1/2 Teaspoon Baking Powder

Preheat the oven to 180 C / Gas 4. Line 2 (20cm) sponge tins with nonstick baking paper.

In a large bowl, blend together the butter and caster sugar until pale and creamy.
Add the beaten eggs. 

Add the lemon zest and stir in.
Add baking powder to measured out flour.
Sift half the flour into the mixture and fold in with a spoon. Repeat with the remaining flour.

Divide the mixture between the lined and prepared tins.

Bake in the centre of preheated oven for 25-30 minutes or until a skewer when inserted into the centre comes out clean and the cake is springy to touch.

Remove from oven and leave cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

FOR THE FILLING;

• 500g icing sugar
• 120g unsalted butter

Juice of 1 fresh lemon (I actually used the juice from 2!!)

Lemon zest from 1 fresh lemon

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In a large bowl, beat the icing sugar, unsalted butter, lemon juice and lemon zest together until smooth, light and fluffy.

Take one sponge layer and spread half the lemon filling on it. Place the other sponge layer on top.

Spread the remaining lemon filling on top of the cake. Sprinkle on the left over lemon zest and dust with a little icing sugar.

Now, make yourself a cup of tea, cut yourself a large slice and enjoy - and if you REALLY need to share - make sure you cut yourself an extra slice before they arrive!!

Until next time,