The Laughing Cow adds a rich flavour and silky smoothness to the sponge. Incorporating the cheese with the accompanying cream, creates a complimentary touch of acidity and texture which adds a new dimension to this pound cake.
Lemon Sponge Cake
Makes 8
Vegetarian
Ingredients
Lemon cake
- 300 g butter, softened
- 450 g caster sugar
- 150 g The Laughing Cow Original
- 450 g plain flour
- 1 tbsp baking powder
- 6 large eggs, cracked and beaten
- 170 ml milk
- 1 tsp vanilla extract
- 2 lemons, juice and zest
Lemon
- 100 g caster sugar
- 80 ml water
- 2 lemons, juice and zest
The Laughing Cow Chantilly
- 200 ml double cream
- 20 g icing sugar
- ½ tsp vanilla essence
- 35 g The Laughing Cow Original
Method
- Pre-heat the oven to 160°; line a 20cm round cake or loaf tin with parchment paper.
- Place the butter and sugar in a large bowl; beat using an electric mixer for about 10 minutes until light and fluffy.
- Add The Laughing Cow Cheese and beat for another minute.
- Sieve the flour and baking powder together, into a separate bowl.
- Beat the prepared eggs into the creamed butter and sugar. As you do this add 2 tbsps of flour to stop the mixture splitting.
- Tip the rest of the flour into the mix and gently fold in with a metal spoon. Fold in the milk, vanilla extract, lemon juice and zest until all of the ingredients are incorporated.
- Carefully pour the cake mixture into the tin, level with a spatula.
- Place in the oven and bake for about 30-35 minutes, or until the outside edges of the cake are lightly golden and the centre of the cake is set. Insert a clean skewer and if it comes out clean the cake is cooked.