Lemon sponge cake
- 225 grams of unsalted butter
- 225 caster sugar
- 225 self raising flour
- 4 eggs
- Fresh lemon zest (finely grated)
- Juice of 1 lemon
- Icing sugar for topping
Preheat the oven to 180C.
Beat together the butter and the sugar until smooth. In a separate bowl beat the eggs and add them to the mixture. Add 225g self-raising flour, the lemon zest, the lemon juice and mix until well combined.
Bake 45 minutes. Insert a skewers into the centre of the cake, if it comes out clean the cake is ready!
Wait until it is completely cool to remove and serve it. Sprinkle with icing sugar and you are done.