About the Recipe
A classic English sponge cake, delicately flavoured with lemon and almond - perfect for afternoon tea
Ingredients
175g Unsalted Butter, softened, plus extra for greasing
175g Golden Caster Sugar
3 large Eggs
Zest of 1 Lemon
few drops Vanilla Extract
200g Self-Raising Flour
50g Ground Almond
Preparation
Heat oven to 170C
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Butter and line the base of a 900 g loaf tin with greaseproof paper.
Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time.
Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter.
The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
Tip the batter into the tin and smooth over the top.
Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean.
Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.