Lemon Drizzle Sponge Recipes

LEMON DRIZZLE SPONGE

Steps:

• Preheat the oven to 180°C, gas mark 4. Don't use the fan setting on your oven if you have one; it will dry out the sponge.
• Start by making lemon curd for the filling. Beat the egg yolks with the sugar using a wooden spoon in a small, heavy-based saucepan until smooth. Beat in the lemon juice, grated zest and butter, and heat for 3–4 minutes, stirring all the time until it thickens. You don't need to bother with a bain marie, as the sugar will stop the eggs from curdling. Once thick, allow to cool; cover and chill until needed.
• Grease a 20cm, round, springform cake tin and base-line with a disc of baking parchment. Place the sugar, softened butter and lemon zest in a mixing bowl and beat with a wooden spoon (if you have the muscles and the inclination) or an electric hand mixer (if you have one). The result should be pale in colour, with a really light and fluffy texture. Putting in the lemon zest when you cream the butter and sugar helps to release the oils in the zest, producing a much more lemony sponge.
• Now start adding the beaten egg, which should be at roughly the same temperature as the butter and sugar. Add it in stages, beating in after each addition. If it looks like it's going to curdle, add 1 tbsp flour. Finally, fold in the flour. You will be left with a really thick mixture, but this is what you want for a dense sponge, so don't feel you have to add any milk. Spoon the mixture into your prepared tin, getting every last drop out with the spatula, and bake for 35–45 minutes until it is shrinking away from the side. Test it with a skewer to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any mixture. Remove from the oven and, if it is done, prick all over with a cocktail stick about 20 times.
• tir the strained lemon juice into the sugar so it dissolves a bit, but not fully. Drizzle over the cake, slowly, waiting a few moments before adding more, so that it all sinks in. It should leave a crust on the cake as the juices sink in. Remove from the tin and transfer to a wire rack to cool.
• Using a serrated knife, slice in half horizontally, turning the cake not the knife to help you slice it straight. Set aside, and finish off the filling by placing the Mascarpone in a small bowl and swirling in the lemon curd. Lift off the top half of the cake and spread the base with the lemon curd and Mascarpone mixture. Replace the top half. Cover and leave at room temperature. If you want to keep it for longer than a few hours, wrap well and don't fill it with the Mascarpone until ready to serve.
• Enjoy.

LEMON DRIZZLE SPONGE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish.
• Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration.
• Spoon the sponge batter into the dish and smooth over the top.
• Mix the lemon juice with the cornflour in a heatproof bowl to make a smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched.
• While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it's still warm and decorate with the reserved lemon zest. Serve straightaway with cream or custard.

BEST EVER LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
• Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
• Pour batter into the prepared pan, being careful not to press it down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
• Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.