How to make a Lemon Sponge...?!

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this is a lemon cake i do all the time its delicious. it comes from the pret a manger site. its moist and will last a couple of days in a tin. makes about 14 slices. take a look at the link some fab recipes. enjoy.

Lemon Drizzle cake

INGREDIENTS
For the cake:
75g butter (at room temperature)
125g soft brown sugar
A large egg and an additional yolk
A level tablespoon of poppy seeds
The zest of 2 lemons (use a fine grater)
The juice of 2 lemons (save 2 tablespoons
for ‘the drizzle’)
140g self-raising flour
2 pinches of baking powder
A pinch of sea salt
For the drizzle:
A tablespoon of lemon curd
A tablespoon of caster sugar
2 tablespoons of lemon juice
A tablespoon of sugar pearls (these taste
like sugar but look like little hailstones)

MAKING YOUR CAKE

1. Heat the oven to180-190°C/ 350-375°F/
gas mark 4-5.
2. Mix the butter and brown sugar. Whip
together for a couple of minutes until creamy
and light in colour.
3. In a separate bowl, lightly whip the egg.
4. Carry on whipping the butter and sugar mix
and add the egg really slowly, bit by bit. The mix
will then become light and fluffy.
5. Stir in the lemon zest and the poppy seeds.
6. Mix the flour with the baking powder and salt.
Sift into the cake mix along with the lemon juice
and stir.
7. Line your baking tray with greaseproof paper
and fill with the cake mix (a non-stick baking tray
about 24cm x 24cm x 5cm deep would be perfect).
8. Bake in the oven for about 25-30 minutes until
lightly browned on top. Turn out onto a wire rack
and allow to cool.
9. Dissolve the caster sugar in the lemon juice that
you saved and drizzle over the cake.
10. Using a pallet knife spread the cake with lemon
curd then sprinkle liberally with the sugar pearls.
11. Using a sharp knife, cut a generous helping of
the cake for you as a reward for all your hard work
and store the rest in your cake tin (flowery ones,
like the ones your Grandma used to have, are best).

http://www.pret.com/our_food/pret_diy/

Lemon Sponge Loaf

Ingredients
?200 g flour (plain)
?150 g granulated sugar
?2 tbsp baking powder
?1 tbsp vanilla sugar
?1 egg
?150 ml yogurt (plain or lemon flavor)
?70 ml milk
?80 ml sunflower oil
? grated skin of one lemon

Method:
Pre-heat the oven at 170 degrees (fan oven) or 180 (conventional oven). In one bowl mix together the flour, baking powder and vanilla sugar. In a big bowl mix the sugar and the egg. Then add the milk and the sunflower oil and mix. Once this is mixed, slowly add the flour (with the baking powder and vanilla sugar) and mix well. Add the yogurt and finally the grated lemon skin and mix well. Grease and line a 2lb loaf tin with greaseproof paper and fold the mixture in. Bake in the oven for about 40 minutes (until a skewer inserted in the middle comes out clean). Let it cool down and eat a slice with your coffee as an afternoon treat! It will keep well for about 3-4 days wrapped in foil and stored in a tin.
Note: You can use plain yogurt but if you want a more lemony taste, use lemon flavored yogurt.

Lemon Curd Sauce:

2 cups sugar
6 large eggs-lightly beaten
1/4 grated lemon rind
3/4 cup fresh lemon juice

Combine first 4 ingredients in top of a double boiler. Bring water to a boil.
Reduce heat to medium and cook,stirring constantly,until mixture thickens and coats the back of a spoon.
Add butter one tablespoon at a time. Whisk until blended.
Chill if desired.

Serve with cake.

http://www.mydish.co.uk/recipe/9310/lemo…

I was told once that the sponge cake needs 12 eggs. I don't remember the rest of the recipe.