A generous, buttery lemon sponge soaked with a sharp lemon drizzle, topped with a light lemon mascarpone frosting. Simple and brilliant.
👩🍳 Method
1
Preheat oven to 160°C. Grease and line your cake tin(s).
2
Cream the butter and caster sugar together until light and fluffy.
3
Add the eggs one at a time, mixing well between each.
4
Sift in the self raising flour and fold in along with the lemon zest.
5
Bake for 1 hour 20 minutes until a skewer comes out clean.
6
Make the drizzle: stir the caster sugar and lemon juice together. While the cake is still warm, poke holes all over with a skewer and pour the drizzle over.
7
Once cool, mix mascarpone with icing sugar and a squeeze of lemon to taste. Spread over the top of the cake.
