Lemon Sponge Cake

This fresh and zesty cake packs such a delicious flavor punch! Made of a delicate lemon sponge cake with lemon cream cheese frosting, drizzled with sour lemon and topped with lemon slices. I mean, does it get any more lemon than this?

Lemon Sponge

▢1 1/4 cup (260g) unsalted butter, softened
▢1 1/4 cups (260g) caster sugar
▢4 large eggs
▢1/2 cup (150g) Greek yogurt
▢1 tsp vanilla extract
▢3-4 lemons zested and juiced
▢2 1/2 cups (375g) self-raising flour
▢3/4 tsp baking powder
▢1/2 tsp salt
▢1 cup (250g) cream cheese, softened
▢1 cup (225g) unsalted butter softened
▢1 tsp vanilla extract
▢1 cup (155 g) powdered sugar
▢1 lemon zested
Lemon Drizzle
▢2 2/3 cups (400 g) powdered sugar
▢1/4 cup (60 ml) lemon juice
▢1 lemon sliced

Lemon Sponge

Preheat your oven to 150°C / 300°F. Spray two 8” cake tins with oil and lime the bottom with baking paper.
Add the butter, sugar, vanilla extract and yogurt to a large mixing bowl. Use an electric hand mixer to beat together until pale and fluffy. About 3 minutes. Scrape the bowl down. Add the eggs one at a time, mixing each time. Add the lemon zest, juice, flour, baking powder and salt. Mix using a spatula until well combined.
Split the mixture between the two cake tins. Use a spatula to even out. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Add the softened cream cheese and butter to a large mixing bowl. Use an electric hand mix to beat until creamy. About 2 minutes.
Add the vanilla extract, lemon zest and powdered sugar. Mix on low speed to begin with. Then turn up to high speed and whip until light and fluffy.
Lemon Drizzle
Run the powdered sugar through a sieve into a large mixing bowl. Add enough lemon juice to form a drizzle once mixed
Let’s Decorate!
Add a dab of frosting to your serving plate and spread around using a spatula or spoon. Add the first layer of cake. Pipe frosting on top. Of the cake and spread around evenly.

This cake can be stored in an airtight container for up to three days.

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