Sponge Cake Recipe With Lemon

Introduction

Ingredients

• 4 eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Grease and flour a 9-inch cake pan.
3. In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
4. Sift the flour, baking powder, and salt into the egg mixture and mix until just combined.
5. Add the vegetable oil, lemon juice, lemon zest, and vanilla extract to the bowl and mix until the batter is smooth.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
8. Serve with whipped cream and fresh berries, if desired.

Nutrition

• Calories: 305
• Total fat: 14g
• Saturated fat: 2g
• Cholesterol: 93mg
• Sodium: 195mg
• Total carbohydrates: 41g
• Dietary fiber: 1g
• Sugars: 29g
• Protein: 4g

Tips

• Make sure your eggs are at room temperature before you start baking.
• Sift your flour, baking powder, and salt together to ensure that they are evenly distributed throughout the batter.
• Be gentle when mixing the batter to avoid overmixing, which can result in a tough cake.
• Use fresh lemon juice and zest for the best flavor.
• Don't overbake your cake. Check it with a toothpick and remove it from the oven as soon as it comes out clean.

Variations

• Replace the lemon juice and zest with lime or orange for a different flavor.
• Add a layer of lemon curd between the cake layers for extra tanginess.
• Top the cake with a lemon glaze made with powdered sugar and lemon juice.
• Use a bundt pan instead of a cake pan for a different shape.

Conclusion