Flower and lemon sponge cake

Name: Flower and lemon sponge cake
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 250 g Butter or Magarine; 150 g Sugar; 7-10 Tbsp Salt; 1 untreated lemon; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 250 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp yellow food coloring; 7-10 Tbsp Fat and flour

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

250 g Butter or Magarine
150 g Sugar
7-10 Tbsp Salt
1 untreated lemon
5 Eggs (size M)
375 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
250 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp yellow food coloring
7-10 Tbsp Fat and flour

Directions

1
Beat the fat, sugar and salt with the whisk of the hand mixer until creamy. Wash the lemon and rub dry. Grate the peel. Halve lemon and squeeze juice. Stir the eggs one after the other into the fat mass.
2
Stir in lemon peel and juice. Mix flour and baking powder and stir alternately with the milk into the fat egg mass. Grease a baking tin (Daisy Pan 21.5 x 28.5 x 5 cm; 2.5 litres capacity) and sprinkle with flour. Pour the dough into the baking tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take the cake out of the oven, let it rest for about 5 minutes and then turn it out of the tin, let it cool down. Stir icing sugar and lemon juice until smooth. Colour half the icing yellow with food colouring. Paint the flowers yellow and white with icing.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take the cake out of the oven, let it rest for about 5 minutes and then turn it out of the tin, let it cool down. Stir icing sugar and lemon juice until smooth. Colour half the icing yellow with food colouring. Paint the flowers yellow and white with icing. Leave to dry
4
waiting time approx. 2 hours