Delia Smith Lemon Sponge Cake Recipe

Delving into the world of citrus delights, the Delia Smith Lemon Sponge Cake emerges as a British classic that marries the zest of lemons with the softness of sponge cake to create a dessert that is both refreshing and comforting. Originating from the esteemed Delia Smith, a name synonymous with British cooking, this recipe is a testament to her ability to transform simple ingredients into something truly special.

Ingredients for the Lemon Sponge Cake

To create this lemony delight, you'll need:

• For the Cake:
  • 175g self-raising flour
  • 1 level teaspoon baking powder
  • 175g spreadable butter
  • 175g golden caster sugar
  • 3 large eggs
  • Grated zest and 1 tablespoon of juice from 1 large lemon
• For the Lemon Curd:
  • Zest and juice from 1½ large lemons
  • 110g golden caster sugar
  • 3 large eggs
  • 75g block butter
• For Decoration and Assembly:
  • 150ml double cream
  • Additional lemon zest for garnish

Preparation Instructions

1. Cake Base: Begin by sifting the flour and baking powder together, then blending in the remaining cake ingredients until smooth. Divide evenly between two prepared baking tins, baking until springy to the touch.
2. Lemon Curd: Combine lemon zest and juice with sugar, eggs, and butter over simmering water, whisking until thickened. Allow to cool.
3. Assembly: Once cooled, slice each cake horizontally to create four layers. Use lemon curd to sandwich these layers together. Whip the cream, fold in some lemon curd, and use this to frost the cake. Garnish with lemon zest.

Storage and Reheating

This cake, with its creamy and citrus components, is best stored in the refrigerator. Ensure it's kept in an airtight container to maintain freshness. For serving, simply allow it to come to room temperature for the best flavor and texture.

Nutritional Information

A slice of this Lemon Sponge Cake, while indulgent, contains a mix of carbohydrates, fats, and proteins along with the vitamin C from the lemon zest and juice. The use of eggs and butter contributes to its richness, both in flavor and nutritional value.

FAQ about the Lemon Sponge Cake

• Can I make this cake ahead of time? Yes, you can prepare the cake a day ahead. Just assemble before serving to maintain freshness.
• Can I freeze the sponge cake? The sponge layers can be frozen, but for best texture, assemble with lemon curd and cream closer to serving.
• How do I ensure my sponge cake is fluffy? Ensure your baking powder is fresh, and don't overmix the batter once the flour is added.

This recipe, a cherished creation by Delia Smith, is perfect for those seeking a dessert that balances the tartness of lemons with the sweetness of cake, promising a delightful end to any meal​​​​​​.