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Lemon Sponge Cake Recipe

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lemon sponge cake recipe

Ingredients

  • Butter - 220 grams
  • Powdered sugar - 190 grams
  • Eggs - 4 eggs
  • Emulsifier - 1 tsp
  • Vanilla - 1 tsp
  • Wheat flour, sifted - 250 grams
  • Baking powder, sieve - 1 tsp
  • Lemon water flavoring - 60 ml
  • Lemon, take lemon zest or grated outer skin - 1 grain
  • Powdered sugar, for sprinkling - to taste
  • Purchase ingredients and cooking utensils

Plans

  • Preheat the oven to 170°C. 
  • Prepare the pan. Grease with butter and sprinkle lightly with flour. Set aside.
  • Beat butter & powdered sugar with a mixer until smooth.
  • Add vanilla, emulsifier, and eggs one by one. Beat until smooth and thickened.
  • Slowly add flour and baking powder, alternating with lemon juice. Beat on low speed until smooth.
  • Pour the batter into the pan and bake for 40 minutes.
  • Allow to cool then remove from the tin. Sprinkle with powdered sugar and lemon zest. Cut according to taste.
  • Ready to be served.
  • When taking lemon zest or lemon zest for flavor enhancer, grate it slowly. Do not touch the inside of the white orange peel, because it tastes bitter.
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