1 hr 5 min
When it comes to the perfect accompaniment to a hot cuppa, nothing comes close to a slice of this lemony sponge.
Reduced fat oil spread
¾ cup(s), (165g)
Fresh lemon rind
1 cup(s), (250g)
White self-raising flour
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
- Using electric beaters, beat spread, caster sugar and rind in a medium bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk and flour, alternately, until combined.
- Spoon mixture into prepared tin and smooth the surface. Bake for 45–50 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
- Serve cake, warm or cold, dusted with icing sugar.
Store cake in an airtight container for up to 3 days. Suitable to freeze for up to 2 months.