decadent lemon sponge cake recipe

  • Serves 6
  • 20 mins to prepare and 25 mins to cook
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Customer recipe by Joanna Pearson
Added 71 months ago

My boss asked me for this recipe, he took it home and got his wife to make it and then told her mine was better, silly boy!

Cream butter and sugar in a bowl until light and fluffy. Add lemon zest

Add eggs 1at a time with a spoon full of flour to stop curdling. Add vanilla extract too whilst whisking

Sieve and then fold in flour until encorpourated and the divide batter between 2 greased and floured sponge tins and bake for 20 - 25 mins or until springy when pressed at 180 degrees and then allow to cool

Take the cream and whisk until thick, fold in half jar of lemon curd. Spread more lemon curd on sponge base once cooled, spread lemon and cream filling on base and place on the top of the cake. Pop in fridge . Enjoy

I use sponge flour as it gives a lighter finish. It's worth paying that bit more for the lemon curd too as it has a better taste and colour. Dieters beware!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 8 oz Softened butter
  • 8 oz Caster sugar
  • 8 oz Self raising flour
  • 4 Free range eggs
  • 1 tspn Good vanilla extract
  • 1 lemon zested
  • Half jar Good lemon curd
  • Medium pot Double cream

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