Lemon Sponge Cake
Baking and Desserts | Italian cuisine
⏳ Time
50 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
This sponge cake is an excellent base for a cake. You can add chocolate pieces, fruits, cinnamon... it turns out soft, crumbly, and fragrant.
Ingredients
- Vegetable Oil - 7 fl oz
- Sugar - 7.1 oz
- Farm fresh eggs - 4 pieces
- Baking Powder - 0.6 oz
- Lemon - 2 pieces
- Milk - 3 fl oz
- Wheat Flour - 5.3 oz
- Salt - a pinch
- Powdered Sugar - 0.7 oz
Step by Step guide
Step 1
Grate the lemon zest using a fine grater: only the top layer, as the white part of the peel gives bitterness, then cut the lemons in half and squeeze out the juice.
Step 2
Mix the sugar with the vegetable oil.
Step 3
Add the 4 eggs one by one, stirring constantly.
Step 4
Add the milk, flour, salt, baking powder, lemon zest, and juice; mix well - if necessary, add more flour: the batter should be like thick sour cream.
Step 5
Pour into a mold with a diameter of 25-30 cm and bake at 356°F for at least 35 minutes.
Step 6
Transfer the sponge cake to a plate, and after it cools down, dust it with powdered sugar through a sieve.
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