Sponge Cake with Lemon Olive Oil

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Sponge Cake with Lemon Olive Oil
Easy and delicious. The perfect pairing for a hot cup of coffee.
  • 3 tsp Bamford Family Farms Lemon Olive Oil
  • 8 oz softened butter
  • 8 oz sugar
  • 4 Lg eggs
  • 8 oz self-rising flour
  • zest of 1 lemon
  • 3 Tbsp lemon curd for filling
  • Powdered sugar for topping
  • Raspberries for topping
Preheat oven to 350°F.

Grease two 8-inch cake pans then line the base with parchment paper.

Add butter, sugar, eggs, flour, and olive oil to a large bowl. Add lemon zest and beat thoroughly until blended. Divide mixture evenly between both cake pans.

Bake in preheated oven for 25 minutes or until top is golden brown and springs to the touch.

Leave to cool in tins for 5 minutes then turn out onto a cooling rack.

When completely cooled, spread lemon curd on top of base cake. Sandwich the second cake on top. Dust cake with powdered sugar. Top with raspberries.
Enjoy immediately.