LEMON SPONGE CAKES

If you had any doubts, the sunny color of the sponge cakes was especially designed to recall spring

I came up with the idea that if I bake those sunny, fluffy sponge cakes they will not only improve my mood, but also the weather.

I do not know how it went for the rest of you, but for me, unfortunately, the blender dance didn’t do much to help to bring the sun. But my mood, as well as the taste of sponge cakes, is definitely splendid 😀

These highly fragrant lemon sponge cakes are delicious with a cup of real Earl Gray, and their sunny color brightens even the most overcast day. I would definitely recommend them as a remedy for early, early spring…

Lemon Sponge Cakes

125g softened butter

125g caster sugar

2 medium eggs

100g flour

2 tablespoon of milk

2 lemons

1.5 teaspoon baking powder

Preheat the oven to 180 ° C.

Mix butter with sugar. Add eggs, sieved flour, milk and zest of two lemons. Mix everything until the dough becomes smooth.

Juice one lemon but remember to set aside a little bit of the juice for frosting , then add the remaining juice into the dough and stir well.

 Prepare the springform for muffins (put liners in) and put two teaspoons of lemon dough to each case. Bake in the oven for 10-15 minutes. Leave sponge cakes to cool.

For the icing mix 200g icing sugar with hot water (start small, like half a teaspoon ) and a little bit of lemon juice, just so that the frosting will become like a thick yoghurt. Set aside 1/3 of frosting to which add a touch of yellow food coloring.

Apply frosting on each sponge cake (not too much, just to gain a flat surface ). When frosting hardens (you can put cookies for a while in the fridge), on top of each sponge cake create patterns with yellow icing.

Take off the liners for better effect.

That’s it folks. Enjoy!

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