Friday cake #35 : Lemon sponge cake.
This a smooth lemon sponge cake recipe perfect for teatime! You can enjoy it for instance with some fresh fruits or ice tea. Moreover, it’s very easy to make!!
In this version, I’ve used vegetal milk whick makes the cake lighter than if you use cow milk.
Preparation time : 10 minutes
Baking time : 1 hour 15 minutes.
Ingredients (servings 8) :
- 350 g caster sugar
- 3 eggs
- 2 organic lemons
- 350 g plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 250 ml rice or almond milk
- 200 g butter
- 100 ml water
Preheat the oven at170 °C. Melt the butter in the microwaves for 1 minute. Grate the lemon zest, then mix it with 300g caster sugar (it must remain 50 g) and the eggs till the mixture is light. In a separate bowl, shift the flour, baking powder and salt. Then add this mixture to the precedent one little by little, still stirring well. Pour slowly the milk in the dough and mix well till the mixture is light and fluffy. Finally, add slowly the melted butter.
Bake the cake in the preheated oven for about 1 hour 15 minutes.
When the hot cake comes out of the oven, put it on a cooling rack in the sink.
To make the lemon syrup : squizz the two lemons you grated for the cake and add 50 g of caster sugar remaining. Add 100ml of water in a small saucepan and bring to boil over low heat. Boil until it has reduced by half.
Then pour the syrup all over the top of the cake. Leave to cool slightly in the tin before turning out onto the wire cooling rack to cool completely.
- Crédit photos : Sweet Cabane
The cake is now ready! Enjoy it!
Have a lovely Sunday.