Easy Lemon Cake (all-in-one-lemon-sponge)

225 g self-raising flour

2 tsp baking powder (you should use a measuring teaspoon and the baking powder should be level)

4 medium eggs

225 g soft margarine or butter (if you are using butter, ensure it is soft and at room temperature)

225 g caster sugar

Zest of 2 lemons

2 tsp milk

Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
Finely grate the zest of two lemons.
Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

CuisineBaked Goods

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m