Lemon sponge cake
Ingredients
- 175g unsalted butter softened, plus extra for the tin
- 175g golden caster sugar
- 3 large eggs
- 3 large unwaxed lemons zested, plus 4-4 ½ tbsp juice
- 250g self-raising flour
- ½ tsp baking powder
- 100g Greek yogurt
- 400g icing sugar
- lemon zest or candied peel, to serve (optional)
- 2 large lemons
- 200g granulated sugar
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