FOOD & HOME
Lemon Sponge Cake
A bite of this warm, delightful lemon cake will brighten your mood day or night.
Soft, fluffy sponge topped with zesty lemon drizzle and crème fraiche will fill you with sweet happiness. Enjoy with a nice cup of tea.
Ingredients
· 175g unsalted butter, softened, plus extra for the basins
· 6 tbsp lemon curd
· 175g caster sugar
· 3 large eggs
· 175g self-raising flour
· 1 large lemon, zested, plus extra to serve
· crème fraiche or yogurt, to serve
For the drizzle
· 4 tbsp caster sugar
· 1 small lemon, juiced
Recipe steps
Butter six small pudding basins, and spoon 1 tbsp lemon curd into the bottom of each.
Beat butter and sugar together in a bowl with electric whisk until pale and fluffy. Beat in eggs, one at a time, then whisk in the flour briefly until just incorporated. Fold in the lemon zest. Spoon the mixture into basins, leaving a 1cm gap at the top to allow for rising.
Product availability and specifications may vary by country.
Fill oven water reservoir to the max. Heat oven to 180C Steam Convection on Medium Steam. Put the pudding basins into a deep roasting tin, then half-fill the tin with boiling water, making sure water is halfway up the sides of the basins. Transfer the tin to the oven.
Bake for 25-30 mins until the sponges are golden, risen and a skewer inserted into the middles comes out clean.
Combine the ingredients for the drizzle in a small bowl, stirring until the sugar has melted. Run a knife around the sides of the basins, then invert the puddings into shallow bowls.
Spoon some of the drizzle over the sponges, top with a little lemon zest and serve with dollops of crème fraîche.
Nutrition
|
Kcal |
Fat |
Saturates |
Carbs |
Sugars |
Fibres |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
578 |
28g |
16g |
73g |
50g |
2g |
7g |
0.41g |
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