Description
A light, airy lemon sponge cake with a delicate fluffy texture and bright citrus flavor. This simple yet elegant cake is soft, refreshing, and perfect served plain or dressed up with sugar, fruit, or cream.
Ingredients
- 4 large eggs, separated
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a round cake pan with parchment paper.
- Separate the eggs, placing the whites in one bowl and the yolks in another.
- Beat the egg yolks with half of the sugar until pale and creamy. Mix in the lemon juice, lemon zest, vegetable oil, and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the yolk mixture until just combined.
- Beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
- Carefully fold the beaten egg whites into the batter in batches to keep the mixture light and airy.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool for about 20 minutes before removing it from the pan and serving.
Notes
- Use fresh lemon juice for the brightest and most natural flavor.
- Fold the egg whites gently to preserve the airy sponge texture.
- Avoid opening the oven door too early to prevent the cake from sinking.
- Dust with powdered sugar or top with whipped cream and berries for serving.
- For extra sweetness, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze tightly wrapped cake for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 26 g
- Sodium: 115 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg
