AIBU to put a plea for a simple lemon sponge cake recipe here (as well as in the recipe section) because more people will see it here...?

[puddle2]

I'm a cake novice. I want to make a lemon sponge (the easier the better) for my daughters first birthday. I dont want a sandwich cake, just a lump of sponge, with whipped cream/lemon juice on top and decorated with strawberries and blueberries.

But HELP!

What sponge recipe wont be a total disaster?!!! Most of the ones I find want me to cut them in half which I dont want to do. If I only do one layer it'll be too thin (wont it?!).

Any ideas?
Thank you

PS. Yes, IABU to put it in here most probably, but I NEED YOUR HELP or my daughter wont eat cake for her birthday!
Pretty please...

Google lemon drizzle cake and domestic goddess blog.

Its amazing. I cant link cos im on my phone. Its a really easy recipe too

[http://thegoddesskitchen.blogspot.co.uk/2010/02/lemon-drizzle-cake.html?m=1 This one?]]

Depends on the size of your cake tins, but 6oz each of butter, caster sugar and SR flour and 3 eggs will make a good size cake. Add zest of two lemons.

Use the lemon juice to make a sugar syrup and drizzle over warm cake when it is cooked

Fail!

Try this link!

225g soft butter
225g caster sugar
225g sr flour
4 eggs
Zest of 2 lemons

Mix together and bake on 150c/160c for approx 1 hour or until skewer comes out clean.

This makes a drizzle cake but there is nothing to stop you adding some cream and fruit on top (maybe go easy on the dribble).

125g unsalted butter (I'm a heathen and usually use stork)
175g caster sugar
2 lge eggs
zest 1 lemon
175g SR flour
pinch of salt
4 tablespoons milk

For syrup Juice of 1.5 lemons = 4 tablespoons rougly
100g icing sugar

Oven to 180degrees (GM 4)

1. line a loaf tin with parchment (I confess I make this so often I"ve got preformed loaf tin liners from Lakeland)

2. cream butter/ sugar together

3. add eggs/ lemon zest eat well.

4. Fold in flour / salt then milk

5. Bung in oven for aroudn 45 mins (you want it golden / risen in the middle and a cake tester should come out clean)

6. Towards the end of cooking prepare the syrup - once you are happy the cake is cooked spike it all over with a fork (or a cake tester if you have one) and then pour the syrup all over it still in the tin.

Leave in tin 'til cool.

Really yummy, Pretty simple and v. popular at work with my colleagues.

Thank you Carpe!

That's the receipe. I've made it loads and it's never gone wrong

Nigella's one is great or you could find Marslady's on here, pretty good too as far as I remember.

yanbu. My nans basic lemon sponge which has never come out shite is:

4oz soft marge (stork or equiv)
6oz self raising flour
1 level tea spoon baking powder
6oz caster sugar
2 eggs
4 tablespoons milk
finely grated rind 2 unwaxed lemons

Put in large bowl and beat well for 3 minutes. Turn into lined greased 8 inch round tin and cook for 50-60 mins at 180c. My oven runs at the hot end of the spectrum so I tend to cook it for the lesser time.

You sound like you already know what you want to put on top of it, but lemon buttercream is nice, with whipped cream mixed with a bit of vanilla and icing sugar in the middle if you can overcome your phobia of cutting the sponge in half!

Yum! Thank you all. They sound perfect. Does milk make a cake more moist then? I'm loving the shove in bowl, mix and cook recipes.
Not sure my cutting sponge in half phobia will be fixed. It makes a cake too fussy in my opinion. I'm a big fan of chunky simple lumps of cake!

Thanks brilliant people!

The receipe i mentioned is for a loaf tin, so no cutting in half. I also can't cut them in half

The Nigella one is sublime. All in one, no messing, comes out perfect every single time and the same recipe will make exactly 12 perfect cupcakes too. I commend it to the house!

I normally never buy cake mixes but my mum bought one for DS2 to make. It was a lemon drizzle one from lidls and was delicious!, all light and fluffy and very tasty!

Nigella's Gorgeous!

4oz (225g) marg (or softened butter), 4oz castor sugar, 4oz self raising flour, 2 eggs, finely grated rind (yellow) of a lemon, beaten together until just blended.

Put in tin 8-9 inches across so it doesn't need cut. 190 degrees, check after 15 mins (but don't open the door too wide), prob needs 20 mins but ovens vary, should be rounded and light brown. Let it cool for 5 mins before trying to get it out of tin.
Don't put lemon juice in cream or it will curdle.

I loved this one Tana Ramsay's Lemon Drizzle

Super easy!