Lemon sponge cake with confit vanilla lemons

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 8

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the confit vanilla lemons

  • 2 lemons, thinly sliced
  • 100g/3½oz caster sugar
  • 1 vanilla pod

For the lemon sponge cake

  • knob of salted butter
  • 260g/9oz caster sugar, plus extra for dusting
  • 8 free-range eggs, separated
  • 120g/4½oz self-raising flour
  • 3 lemons, zest and juice
  • 30g/1oz icing sugar

For the mascarpone and Greek yoghurt cream

  • 2 tbsp Greek-style yoghurt
  • 1 tbsp mascarpone
  • 1 lemon, juice only
  • few mint sprigs
  • limoncello, to serve
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