Recipe | Simple lemon cake with feathered icing

This lemon cake is so light and fluffy you could believe it’s calorie free! (It’s not. Sorry)

Lemon sponge cake with white icing and yellow feathered icing sliced 4

Ingredients

  • 100 g butter/margarine
  • 100 g caster sugar
  • 2 eggs
  • 100 g self-raising flour
  • 2 level teaspoons baking powder
  • Grated rind of 1 lemon

Method

Line your choice of tin. I used a tray bake tin, but a circular tin would also work. You could also use this mixture to make cupcakes/buns. Preheat the oven to 180 degrees C.

Mix together the butter and sugar. Add the eggs, flour and baking powder. Finally, add the lemon rind (use a fine grater). Mix until you have a smooth batter. Pour into the baking tin.

Bake for 20-25 minutes until golden brown and springy to the touch. Leave to cool in the tin then turn out onto a wire rack.

Lemon sponge cake freshly baked and iced

I used regular water icing but made it lemon flavoured by adding lemon juice to the icing sugar, rather than water.

To create the feathering effect, colour a little icing yellow and pipe thin lines across the cake. Use a sharp knife to score through the yellow lines, right to left, then left to right. The result is a feathered pattern like this:

Lemon sponge cake with white icing and yellow feathered icing 2

Leave the icing to set and then cut into as many slices as you like. This is a very light lemon sponge with a refreshing, crisp flavour.

Lemon sponge cake with white icing and yellow feathered icing sliced 6

Lemon sponge cake with white icing and yellow feathered icing sliced 3


Viennese finger biscuits cookiesIf you’re looking for other “light” treats, try my Viennese Finger Biscuits (aka cookies). Surprisingly easy to make and unsurprisingly delicious πŸ™‚

 

 

 

 


Claire Huston / Art and Soul
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