Lakeland 31788, Instruction Booklet

Page: 29 / 64

29
LEMON SPONGE CAKE
Cooking time: 45 minutes
Ingredients Quantity
Unsalted butter 175g
Caster sugar 175g
Medium eggs 3
Self-raising flour 175g
Baking powder 1tsp
Zest of lemon 1
Topping:
Juice of lemon 1
Caster sugar 75g
WHAT YOU DO
In a mixing bowl beat the butter and sugar together until pale and creamy. Gently fold in
one egg at a time with a little flour. Then gently fold in the rest of the flour and the baking
powder. Add the zest of the lemon and then mix.
Grease the base and sides of the cooking pot. Add the mixture making sure it is level.
Turn on the Multicooker and select the ‘Cake’ programme, set the time for 45 minutes.
When finished, use a toothpick to check the doneness of your cake. If there is no dough
sticking to the toothpick after inserting it, your cake is ready.
Allow the cake to cool for 10 minutes, and use a toothpick to prick all over the top of
the cake.
In a bowl, mix together the juice of the lemon and caster sugar. Drizzle over the top of
the cake.
Let the cake cool completely before removing it from the cooking bowl.