Today we are going to see a lemon sponge cake recipe, super easy to make, it is also very juicy, and you only need a few ingredients that we all always have at home.
It is perfect as a dessert for any occasion; or for a birthday, a party… it will always look great!
In addition, for decoration you can innovate as you like, with toppings, buttercream, a crumble… And combine it with the flavor of your choice.
Today we are going to make its simplest version, without decorations or frills. It is so tasty that the cake alone makes you fall in love with it.
Let’s see the recipe for lemon sponge cake, easy and juicy.
Easy and juicy lemon sponge cake recipe
Ingredients
- 250 g sugar
- 4 eggs
- 1 pinch Salt
- 150 ml milk
- 250 ml oil
- 1 lemon
- 370 g wheat flour
- 14 g baking powder
Instructions
- We will start by putting the sugar in a large bowl, where we will prepare the dough for our sponge cake.Add the 4 eggs and the pinch of salt (which will help the eggs to integrate better). Beat very well until the eggs are whipped. It is preferable, if you have one, to use a stick blender, if not, you can also do it by hand, although it costs a little bit.
- Now add the milk, the oil, and the zest of 1 lemon. Be careful not to reach the white part of the lemon with the grater, as it will give a bitter taste. Beat well until all the ingredients are integrated.
- We will continue with the dry ingredients. With a strainer or sieve, we will add the dry ingredients: the yeast and the flour, and we will sift it. Mix well until there are no lumps. If you have an electric mixer, do it at the lowest speed that your mixer has. At this point we do not have to beat too much, just until you see that there are no lumps. The less you beat it, the fluffier it will be.
- Continue adding the mixture to a baking pan suitable for the oven. If it is removable, the better. You can place baking paper on the base of the mold, and paint the walls with butter to make it easier to unmold.
- Pour the dough into the mold and put it in the oven, previously preheated. Bake for 1 hour and ten minutes, at 160 ºC, with heat up and down.Check that it is done by poking it with a toothpick. If it comes out dry, it is ready.
Notes
Nutrition
Tips for the perfect lemon sponge cake
After seeing the lemon sponge cake recipe, let’s take a look at some tricks to make it perfect. The main trick is, as in all pastry making, to respect the measurements to the letter.
1 The pastry is pure chemistry, we cannot add the ingredients by eye, because it would not rise the dough, it would be too thick or too liquid… Therefore, it has to be an exact science, both the quantities and the times.
2 The eggs are the main ingredient of our dough, as they provide the necessary consistency, give the rich texture to the cake, and contribute to its moisture, preventing it from becoming excessively dry. Therefore, special care must be taken with them:
Always remember to take them out of the fridge a little while before using them, as it is preferable that they are at room temperature.
3 It is very important not to forget to add a pinch of salt, as we told you in the lemon cake recipe. This, in addition to helping the eggs to integrate well, will enhance the flavors of our cake much more.
4 And to finish, we go with the lemon zest. This should be applied to any citrus fruit whose zest is going to be used in a recipe. It must be very well cleaned. Once you have washed it very well, dry it with a cloth, and be very careful not to get to the white part of the fruit, because it will embitter our recipe.
If you like lemons in your refueling, try this Lemon Bars Recipe, it will surprise you.
Or if you prefer to see other cakes, try this delicious Baileys cake, soaked in a delicious cream of this liqueur and cream.
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