Lemon Sponge Cake. Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat. Easy Lemon Cake - A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake Lemon Cake Q&A. With all my recipes I like to try and anticipate all of the questions you might have.

Lemon Sponge Cake's ballet classes and trainings are noted nationally and internationally for inspiring and re-energizing dancers from beginner, intermediate to professional levels. I made a powdered sugar icing with more lemon juice to drizzle on top. Sift together flour, salt, and baking powder. You can cook Lemon Sponge Cake using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lemon Sponge Cake

Prepare 90 g of all-purpose flour.
You need 3 of large eggs.
You need 1 tsp of vinegar.
You need 90 g of fine sugar.
You need 0.5 tsp of Salt.
You need 22 g of oil.
Prepare 25 g of fresh lemon juice.
It's 1 tsp of lemon zest.

In a large bowl, beat eggs until fluffy and lemon coloured. Browse our lemon sponge cake recipes for a light and luscious sponge with a welcome hint of bright citrus flavour. Spread with lemon curd for a lemony treat. Lemon sponge cake with fresh fruit toppings-so moist and fluffy.

Lemon Sponge Cake step by step

Separate the egg white with the yolk. Add the vinegar into the egg white and start to whisk the egg white in a big mixing bowl until it start to turn white and foaming, then gradually adding the sugar into the egg by 3 separate times. Use the high speed of the electric whisker until the egg white can stand..
Add the egg yolk into the egg white using the handheld whisker. Try not to mix for too long.
Adding the flour into the egg white mixture and mix with the handheld whisker.
Add the oil and lemons juice and zest into the bowl.
After combining all the ingredients, pour thé batter into the baking bowl, shake the bowl to remove any big bubble inside the batter.
Ore-heat thé oven to 150C and then bake the cake for 35 minutes, then increase the temperature to 170c for another 3 minutes.
When the baking is done, open the door and let the cake sit in the oven for another 5 minutes before taking it out to prevent the cake from collapse.

Moist & velvety lemon sponge cake served with fresh fruits is the only sponge you will love for its texture, spring flavor, bright color. Lemon Sponge Cake Recipe with Marzipan and White Chocolate and Mascarpone Frosting. Perfect Dessert for a Family Gathering. Lemon Sponge Cake (Egg-less & Butter-less) Is anyone facing issues with Image Upload?? The photos uploaded to Blogger are automatically enhanced and it really spoils the look of images.