Lemon Sponge Cakes

It’s no secret, I love lemons!  There is just something about their versatility, freshness and delightful acidity that makes them a wonderful addition to everyday cooking.  I am particularly fond of using lemons in desserts and cakes.

These miniature sponge cakes are layered with delicious lemon buttercream icing and are a nice change from a large cake or cupcakes.

What you’ll need:

250g butter, chopped (room temperature)

1 cup caster sugar

2tsp lemon zest

2 cups self-raising flour

3/4 cup lemon juice

Lemon Buttercream

180g butter, chopped (room temperature)

1 1/2 cups icing sugar, sifted

2TBSP lemon juice

1TBSP Limoncello

Preheat your oven to 170℃.  Grease a 22cm square cake tin and line the base with baking paper.

Cream the butter with an electric mixer on high speed until pale in colour.  This should take about 2-3 minutes.  Reduce it to medium speed and slowly add in the sugar and lemon zest. At this stage you’ll need to scrape the bowl down before taking the speed back up to high.  Beat again for 2-3 minutes until the sugar has completely dissolved into the butter.  Add the eggs one at a time, beating well after each one.  Add the sifted flour and mix on low speed until almost combined.  Add the lemon juice gradually until the mixture has absorbed it all.  Increase the speed and beat on high for 30 seconds.

Pour the mixture into the tin and bake for 40 minutes or until a cake tester (or skewer) comes out clean.  Cool the cake in the tin for about 5-10 minutes and then turn out onto a wire rack to cool completely.

To make the lemon buttercream, beat the butter with an electric mixer until pale very light and creamy in texture.  This should take about 3-5 minutes on high speed.  Add the sifted icing sugar and beat again until incorporated thoroughly.  Reduce the speed to low and gradually add the lemon juice and Limoncello.  Increase the speed back up to high and mix for another 2-3 minutes.

To assemble the cakes, cut nine circles out of the cakes using 9cm cutter.  Slice each circle horizontally into three pieces and layer each with the lemon buttercream.

Top with buttercream or try to cover the entire miniature like I did!  Sprinkle on some grated lemon zest.

*tip – Substitute the Limoncello with lemon juice or another liqueur of your choice if you don’t have any.