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Lemon sponge cake

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Lemon sponge cake
Lemon sponge cake
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Category: Desserts

Difficulty: Easy

Time: 01:00

Dish: Dessert

Quantity: 8

Ingredients

  • 210 g. all-purpose flour (sifted)
  • 200 g. white sugar
  • 3 eggs size L
  • 1 plain yogurt (125 g)
  • 115 g. melted butter
  • 16 g. of baking powder
  • Juice of 2 lemons
  • The zest of 1 lemon
  • Powdered sugar for decorating

How To Make It

Step 1: We begin the preparation of our lemon sponge cake, for this, in a bowl mix the flour, baking powder and set aside.

Step 1: How To Make Lemon sponge cake

Step 2: In another bowl add the eggs, sugar and with the help of an electric mixer, beat until it doubles its volume and takes a light yellow color, then add the yogurt, lemon zest, melted butter, lemon juice and continue beating.

Step 2: How To Make Lemon sponge cake

Step 3: Add half of the flour mixture and the yeast and with the help of a whisk, integrate very well, then add the rest of the flour and continue mixing until it is perfectly integrated.

Step 3: How To Make Lemon sponge cake

Step 4: In a baking pan with parchment paper, add the mixture and bake our cake in the oven at 180 ºC / 356 ºF for 50 minutes.

Step 4: How To Make Lemon sponge cake

Step 5: After the baking time in the oven, remove our lemon sponge cake and let it cool at room temperature, unmold, add a little powdered sugar on top, cut and enjoy.

Step 5: How To Make Lemon sponge cake

Tips To Prepare It

What can we accompany this recipe with?

Preguntas y respuestas

What can I do if I don't have baking powder or baking powder?

If you do not have baking powder, you can use baking soda, use approximately 1/2 teaspoon of baking soda for each teaspoon of baking powder.

Is it necessary to sift the flour?

Sifting the flour helps to aerate it and eliminate possible lumps, which contributes to a fluffier cake, it is not necessary, but it is recommended to obtain a better result.

How can I make sure that the cake is well baked without opening the oven constantly?

You can check the state of the cake by inserting a toothpick in the center, if it comes out clean or with dry crumbs, the cake is ready.

What do I do if the cake browns too quickly on the outside but is still uncooked on the inside?

If the cake browns too quickly, you can cover it with aluminum foil halfway through cooking to prevent it from burning on the outside while it continues to cook on the inside.

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