INGREDIENTS
100g self-raising flour
100g caster sugar
100g softened butter
2 eggs
Zest of 1 lemon
1 tsp vanilla essence
4 tbsp lemon curd
METHOD
1. Mix the flour, sugar, butter, eggs, vanilla and lemon zest together until smooth,
2. Transfer the batter into a well-greased, medium-sized microwave proof dish. We used a 0.8 litre sized dish.
3. Microwave for 3-4 minutes (we made this sponge in a 800w microwave in 3 min) until the sponge has risen and is thoroughly cooked – a skewer inserted into the middle should come out clean.
4. Leave it to rest while you scoop the lemon curd into a microwave-safe dish and heat for 30 seconds. Give it a stir so it’s glossy and smooth, then dollop generously over your sponge to serve.
Serve & Enjoy!
