Sunday, 13 July 2014

Keeks Bakes - Lemon Sponge Cake


Sometimes only a cake will do. When I have the house to myself, there’s nothing I love to do more than bake (and maybe watch an episode or 4 of Real Housewives of New York). But as much as I love attempting fancy-pants recipes, from time to time laziness overcomes me and all I want to do is throw together a basic sponge. So that’s what I did this week when I had a few days off work.

I don’t really like Victoria sponge cake (I know, I’m not a normal person) so in order to add a splash of pizzazz I added the zest and juice of a lemon, French almond extract and vanilla extract.



After removing the cake from the oven, while it was still hot I pricked it with a fork multiple times.
I made a drizzle from the juice of a lemon and about 85g of icing sugar. I poured this all over the top while the cake was warm to allow it to seep easily into the holes I made. 



Then finally, once the icing had set I sprinkled lemon zest on top and dusted on a little more icing sugar. Et voila! A super easy, uncomplicated yet delicious sponge.



I really didn’t follow a recipe myself so I have found ingredients for a good basic sponge and adapted it for my lemony-ness.

Sponge
125g/4oz butter or margarine, softened
125g/4oz caster sugar
2 medium eggs
125g/4oz self raising flour
1 ½ teaspoons of French almond extract
2 teaspoons of Vanilla extract
The zest and juice of one lemon
(If the batter is too thick you’ll need milk too!)

Drizzle
85g of icing sugar
The juice of one lemon

To decorate
The zest of one lemon
Icing sugar



Love Keeks xo 


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