Lemon Sponge Cake

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Ingredients:

  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil or melted butter
  • 1/2 cup (120ml) freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy, about 2-3 minutes.
  3. Slowly pour in the vegetable oil or melted butter while continuing to whisk until well combined.
  4. Add the freshly squeezed lemon juice and lemon zest to the wet ingredients, stirring until incorporated.
  5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
  10. Once the cake has cooled, you can dust it with powdered sugar for a decorative touch, if desired.
  11. Slice and serve the Lemon Sponge Cake on its own or with whipped cream, fresh berries, or a lemon glaze for extra flavor.
  12. Enjoy your light and fluffy Lemon Sponge Cake!

This Lemon Sponge Cake is perfect for any occasion, from afternoon tea to special celebrations. Its bright lemon flavor and delicate texture make it a refreshing and delightful treat that’s sure to impress.

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