Lemon Sponge Cake Recipe

Lemon Sponge Cake Recipe

? cup unsalted softened butter

1 cp superfine sugar

3 large eggs

1 ? cups self-rising sifted flour

2 tsp finely grated lemon zest

1 tsp fresh lemon juice

6 halved and stoned plum

1 oz. amaretti cookies, coarsely crushed

1 tsp demerara sugar for sprinkling

1. Preheat the oven to 350 Fahrenheit degree. Grease and line an 11X 7-inch cake pan.

2. Cream the butter and superfine sugar together in a bowl until pale and fluffy. Gradually add the eggs, beating well after each addition. Sift the flour over the creamed mixture and fold in together with the lemon zest and juice, mixing well.

3. Spoon the mixture into the prepared pan and smooth the surface. Arrange the plum halves, cut-side down over the top, then sprinkle with the crushed amaretti and demerara sugar.

4. Bake in the oven for 45-50 minutes or until risen and golden brown. Cool slightly in the pan, then turn out onto a wire rack, invert the cake so that the plums are on top and leave to cool.

5. Enjoy!

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