Lemon Sponge Cake: A Zesty Treat
There’s something unmistakably delightful about the freshness of lemon in a soft, fluffy cake. This Lemon Sponge Cake not only captures the essence of citrus but also guarantees a moist, spongy texture that will leave everyone asking for more. Whether you’re looking to impress your guests or simply treat yourself to a refreshing dessert, this recipe is perfect for all occasions.
Ingredients:
- Sunflower oil (just shy of 1 cup)
- 1 cup milk
- 4 eggs
- 300g (about 2.5 cups) all-purpose flour
- 300g (about 1.5 cups) sugar
- Zest from 1 lemon
- 2 sachets of Royal baking powder (commonly found in Spanish-speaking countries; you can substitute with 4 teaspoons of regular baking powder)
Instructions:
- Mix the Ingredients: Using a whisk, blend the eggs, sugar, lemon zest, milk, sunflower oil, flour, and baking powder together. Make sure the mixture is smooth and free of any lumps.
- Preheat and Bake: Preheat your oven to 180°C (350°F). Once up to temperature, pour the batter into a greased or parchment paper-lined baking tin and bake for approximately 40 minutes. It’s essential to keep an eye on the cake and do a skewer or knife test. If it comes out clean, the cake is ready.
- Cool and Finish: After baking, remove the cake from the oven and let it cool down. Once it’s completely cooled, sprinkle some sugar on top for an extra touch of sweetness.
This cake pairs excellently with a cup of tea or coffee. The lemony flavor and spongy texture make it an ideal companion for afternoon snack time or a post-dinner treat. Enjoy your zesty delight!
