Lemon Sponge Cake

If you like your cake filling, moreish and moist then this is the one for you.

The lemony syrup gives it a nice zesty kick too !

Serves 12 - 15

For The Cake
225g Unsalted Butter, room temp
350g Caster Sugar
350g Plain Flour, sifted
3 Tsp Baking Powder, sifted
Zest 2 Lemons
120ml Milk
4 Large Eggs

For The Lemon Syrup
Juice 4 Lemons
6 Tbsp Icing Sugar, sifted

For Decoration
6 Tbsp Icing Sugar
Handful of Smarties

1.   Line a 22cm round, deep, loose-bottomed cake tin with greaseproof paper
2.   Preheat oven to 180C (160C Fan Oven)
3.   In a bowl or processor mix the butter and sugar until pale and fluffy
4.   Add flour, baking powder, pinch of salt, and mix well
5.   Add the lemon zest and milk - mix in well
6.   Add eggs one at a time; mix well; then add the next; and so on until well combined
7.   Add mixture to cake tin; bake for 50-60 min until risen and firm to touch. If a skewer comes out nearly clean
      from cake centre it is ready. Leave to cool for an hour or so
8.   To make the syrup mix the juice of lemons with the icing sugar
9.   Make little holes all over the top of the cake with a skewer, then pour the syrup all over - it will sink into the cake
10. When cake is totally cool remove from the tin
11. To make icing, mix the icing sugar with a little water until thick but runny. Drizzle over cake as desired and add smarties