Lemon Sponge Wedding Cake

It only takes an hour and 20 minutes to make.

Lemon sponge wedding cake. Sift over the flour add lemon juice and rind. 1 tablespoon lemon zest outer yellow skin of lemon 1 3 cup 40 grams all purpose flour. Step 2 spoon the mix into the tin and bake for 1 hr 35 mins or until well risen and golden and a skewer inserted comes.

1 cup 200 grams granulated white sugar divided. Step 3 once the cake is out of the oven leave to. Preheat oven to 350f.

Finely grate the zest of two lemons. I found this in an old nebraska 4 h cookbook the other day. 1 teaspoon pure vanilla extract.

I made a powdered sugar icing with more lemon juice to drizzle on top. In a medium bowl whisk flour baking powder and salt until well combined. Instructions preheat your oven to 160ºc 140ºc fan.

1 cup 130 grams all purpose flour 1 2 teaspoon baking powder. Prepare the inside and outside of a 23cm tin as before. Unsalted butter for greasing the pan.

The lemon sponge cake is filled with lemon curd very british and topped with a light and fluffy elderflower buttercream frosting. Bake for 30 minutes. Using a stand mixer fitted with a paddle attachment cream butter and lemon zest until smooth.