Easy lemon cake
This easy lemon sponge cake is a quick and easy solution for an afternoon snack. It's incredibly simple and delicious. It's wonderfully fluffy, and the touch of lemon makes it a classic that's a must-have in any beginner's baking recipe collection.
Ingredients
- 4 eggs
- 250 g of sugar
- 1 lemon yogurt
- Zest of 1 lemon
- 100 ml of extra virgin olive oil
- A pinch of salt
- 250g of pastry flour
- 1 sachet of baking powder —16 g—
- 2 tablespoons of sugar for sprinkling
Method · 52 min
- Preheat the oven to 180ºC, top and bottom heat.
- Beat the eggs and sugar with a whisk.
- Add the lemon yogurt, zest, and extra virgin olive oil. Beat again.
- Next, add a pinch of salt, the flour and the yeast, sifted through a large sieve, and mix without stirring too much.
- Grease the mold with butter and lightly dust it with flour. Pour the mixture into it. Sprinkle a couple of tablespoons of sugar on top.
- Bake for about 40 minutes.
- Take it out of the oven and let it cool slightly. Unmold and let it cool completely on a wire rack.
You will need
- What size is the mold?
