Pairs well with Lemon Sponge Cake
Lemon Sponge Cake
(2.5)
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A light and airy lemon sponge cake with a natural lemon fragrance and a soft, spongy texture. The cake uses lemon zest for aroma and pineapple juice to avoid sourness, resulting in a refreshing and delicious flavor.
00:50:00 total
Serves 8
medium
Dessert Various
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Ingredients
- all-purpose flour - 2 cups (sifted)
- sugar - 1 cup
- milk - 1 cup (at room temperature)
- vegetable oil - 1/2 cup
- pineapple juice - 1/2 cup (used instead of lemon juice to avoid sourness)
- baking powder - 2 teaspoons
- large eggs - 6 (beaten until very foamy and voluminous)
- salt - 1/2 teaspoon
- vanilla extract - 1/2 teaspoon
- lemon zest - zest of 2 lemons (from 2 lemons; can add more for stronger flavor)
Instructions
- Prepare dry and wet ingredients: In a bowl, sift 2 cups of flour. Add 1 cup sugar, 1 cup milk at room temperature, 1/2 cup vegetable oil, 1/2 cup pineapple juice, and 2 teaspoons baking powder. Mix well until homogeneous.
- Beat eggs with flavorings: In another bowl, add 6 large eggs, 1/2 teaspoon salt, 1/2 teaspoon vanilla extract, and zest of 2 lemons. Beat with an electric mixer for about 12 minutes until the eggs are very foamy and have increased in volume significantly.
- Combine mixtures gently: Gently fold the beaten eggs into the flour mixture using a wide whisk or a spatula to preserve the air bubbles and volume.
- Bake the cake: Pour the batter into a non-stick pan lightly greased with vegetable oil. Bake in a preheated oven at 350°F (about 175°C) first on the lower heat setting for about 45 minutes, then on the upper heat setting for about 5 minutes.
- Check doneness and cool: Insert a toothpick in the center; it should come out dry. If moist, bake at low temperature until dry. Use wooden skewers to loosen the sides and release steam before removing the cake from the pan. Let cool before slicing.
