Who doesn’t love lemons? Lemons remind me of my Nana’s back yard filled with vegetables and fruit trees, and my travels throughout Italy.
Gino’s Italian Escape is my latest go to for recipes, discovered on YouTube as we sheltered in place. Enjoy!
Feast your eyes on the finest super-light lemon sponge cake recipe! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
STEP BY STEP Super-Light Lemon Sponge Cake
Preheat the oven to 160°C/gas mark 3. Grease a 20cm diameter round cake tin with butter and line the base with baking parchment. Pour the lemon juice into a small bowl and mix in 1 tablespoon of sugar. Set aside.
Place the lemon zest in a large bowl and add the remaining sugar with the yogurt, oil, flour and eggs. Use a wooden spoon to mix everything together for 1 minute. Pour the mixture into the prepared cake tin and transfer to the middle of the oven to bake for 55 minutes or until risen and springy when touched.
Remove the cake from the oven and stand the tin on a cooling rack. Slowly spoon the lemon juice over the hot cake. Allow it to cool down completely in the tin before turning out.
Once completely cooled, slice my lemon sponge into 16 portions and enjoy with your afternoon tea.
INGREDIENTS Super-Light Lemon Sponge Cake
- 1 tablespoon butter, for greasing
- 1 Juice and zest of 1 large unwaxed lemon
- 150g caster sugar
- 160ml low-fat natural yogurt
- 150ml sunflower oil
- 270g self-raising flour
- 2 large eggs
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