Lemon sponge cake
8 servings
50 minutes
Lemon sponge cake is a refined dessert of Italian cuisine that captivates with its tenderness and rich citrus aroma. It is believed that lemon pastries spread widely in Italy due to the abundance of sunny lemons grown in the Amalfi and Sicily regions. This sponge cake is characterized by its lightness and airy texture, harmoniously combined with the freshness of lemon juice and zest. Its taste is elegant: sweet notes of sugar are enriched by the refreshing tartness of lemon, while vanilla powdered sugar adds an extra refined aftertaste. Perfect for morning coffee, tea parties, and festive evenings, it can become the main highlight on any table. This sponge cake not only delights the palate but also fills the home with the cozy aroma of sunny Italy.
1
Grate the lemon zest on a fine grater: just the top layer, as the white part of the peel gives bitterness, then cut the lemons and squeeze out the juice.
- Lemon: 2 pieces
2
Mix sugar with vegetable oil.
- Sugar: 200 g
- Vegetable oil: 200 ml
3
Add 4 eggs one by one, stirring constantly.
- Chicken egg: 4 pieces
4
Add milk, flour, salt, baking powder, lemon zest, and juice; mix well - add more flour if necessary: the dough should be like thick sour cream.
- Milk: 100 ml
- Wheat flour: 150 g
- Salt: pinch
- Baking powder (raising agent): 16 g
- Lemon: 2 pieces
5
Pour into a mold with a diameter of 25-30 cm and bake at 180 degrees for at least 35 minutes.
6
Place the sponge cake on a plate, and after it cools, sprinkle with powdered sugar through a sieve.
- Vanilla icing sugar: 20 g
