Lemon Sponge Cake Recipe

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Citrus Sponge Cake

I love of good sponge cake. This one, prepared in a loaf pan, is versatile enough for a continental breakfast, brunch, coffee break or dessert.  If you want something special, pour brandy over the slices and then rest for a few hours at room temperature before plopping on dollops of sweetened whipped cream.  I think it would be very nice as the cake layer in a trifle or maybe replacing the cookies in a Fresh Berry Tiramisu.

Makes one 9x5 loaf

Batter
1 stick of unsalted butter, softened
1 cup of granulated sugar
2 large eggs
zest of 1 lemon or orange
2 tablespoons of minced crystallized ginger
1 cup of buttermilk
1 teaspoon of baking soda
2 cups of all-purpose flour

Glaze
2 tablespoons of lemon or orange juice
1 tablespoon of granulated sugar

Instructions
1. Heat oven to 350 degrees.  Grease and flour a 9x5 loaf pan.
2. In a mixing bowl, beat the butter and sugar until pale and fluffy.
3. Beat in the eggs, one at a time.
4.  Switch to a rubber spatula and fold in the zest and ginger.
6. In a bowl or cup, stir together the buttermilk and baking soda and wait for it to bubble.
7. Alternate adding 1/3 of the buttermilk mixture and 1/3 of the flour, incorporating each addition before adding the next. Lumps are inevitable - ignore them and avoid over mixing.
8. Pour into the prepared pan.
9. Bake for 1 hour or springy to the touch and skewer inserted into the center comes out clean.
10. In the meantime, mix the glaze ingredients. Immediately out of the oven, brush the glaze over the top.
11. Cool in the pan on a wire rack.