Lemon Sponge

Rather than using a full Lemon Drizzle Cake recipe here, I've decided to make alterations to my basic Victoria Sponge mix.

Like my Victoria sponge mix, the recipe and method is basically the same, except for exchanging one full egg for one reconstituted

You will need:
  • 200g butter or margerine
  • 200g caster sugar
  • 3 free range eggs
  • 200g self raising flour
  • 1tsp baking powder
  • One pack of Dr Oetker Ready Zest (or the zest of one lemon)
  • 30ml Hot, not boiling water

If you are baking your full mixture in one tin, please read the essential note below!

  1. Heat the oven to gas mark 4 / 350°F / 180°C
  2. Line two 6" baking tins - see note below
  3. If using Ready Zest, reconstitute with hot, but not boiling, water
  4. Cream sugar and butter together
  5. Beat eggs together and add to mixture a little at a time
  6. Add the cooled lemon zest mix
  7. Fold in the flour and baking powder
  8. Divide between tins and spread out gently
  9. Bake for 20-25mins
  10. Turn out onto rack and allow to cool
  11. Sandwich together with your choice of filling.
Note: If you do not have two tins, you can add whole mixture to one tin. This will affect the cooking time! You can also chose to bake the mix in a bread tin if you don't want a round one that you'll need to sandwich together
If you do not have a cake heating core, lower the temperature of your oven (gas #3) to cook slower and longer!

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