Lemon cake

The most refreshing cake for the summer… lemon cake!!. It is so easy to prepare and it is so tasty that you will cook it more than once, I assure you. This is an exquisite lemon cake, simple, healthy and fast to prepare. Ideal as an evening snack and breakfast. Definitely, a sponge cake that remains fresh for 5 days.

Lemon cake
Recipe Type: Dessert
Author: Irene Arcas
Prep time:
Cook time:
Total time:
Serves: 6-8
Exquisite lemon cake, simple, healthy and fast to prepare. Ideal as an evening snack and breakfast. Sponge cake that remains fresh for 5 days.
  • 250 gr sugar
  • 3 eggs
  • 2 thin skin small lemons unpeeled but very well washed and remove a slice from the top and the bottom
  • 1 natural yogurt (or 125 ml whole milk or cream)
  • 100 gr sunflower oil
  • 1 pinch of salt
  • 250 gr of wheat flour
  • 16 gr baking powder
  • 6 tablespoons sugar to make powdered sugar (optional to decorate)
  1. Add the 6 tablespoons of sugar to the mixing bowl (which must be completely dry) and mash 30 seconds, progressive speed 5-7-10. Set aside. If we have some left over after having decorated the sponge cake, we can store it in a food container or in a well closed bottle at room temperature.
  2. Without washing the mixing bowl, put the 250 grams of sugar, the eggs and the lemons chopped without seeds and program 3 minutes, temperature 37º, speed 4 so that the sponge cake becomes more sponged.
  3. Add the yogurt and the sunflower oil and mix 5 seconds at speed 3 or until well blended.
  4. Incorporate salt, flour and baking powder and mix well for 10 seconds, speed 4.
  5. Preheat the oven to 180º heat up and down, or fan function (I turn the oven on when I start to make the recipe, because it takes more or less that time to reach 180º).
  6. Put the mix in a baking dish greased with margarine so that it does not get stuck. Introduce in the oven 30-45 minutes depending on the baking dish shape and the height of our sponge cake (mine took about 45 min).
  7. Take the sponge cake out, wait 5 minutes and sprinkle with a lot of powdered sugar on top.
Calories: 175
– Do not open the oven before the first 15 minutes.
– If you see that the surface is over toasted before the cooking time, cover it carefully with metal foil.
– To know if your cake is ready, prick it with a knife or with a very fine rod. If it comes out wet and sticky, it is not done inside. If it comes out clean, it is already done.
-Wait until the sponge cake cools down before you unmould it, otherwise it will break.
– Try to store it in the fridge; you will see how juicy it is with the powdered sugar. And now that the temperatures are rising, being made with citrus it is perfect to eat it cool.


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