Lemon Sponge Cake

Things needed:
Delicious cake:

Softened unsalted butter, measuring 1 cup (plus a bit more to grease the pan)

Two cups of all-purpose flour (plus a touch more for the baking dish!)

– 1.5 cups of sugar, finely ground

– Four big eggs, at room temperature

3/8 cup of freshly squeezed lemon juice

-1 tablespoon of zest from a lemon

“Vanilla essence teaspoon”

“Baking powder” = 1/2 teaspoon

– Half a teaspoon of sugar

Glaze made with lemon juice:

HomeScone of Lemon Sponge
Scone of Lemon Sponge

– 1 cup of sugar that has been powdered

– Juice from two teaspoons of lemon

First, get your oven up to 350 degrees Fahrenheit (or roughly 175 degrees Celsius) and add a little butter and flour. Get your 9 by 5 ready.

loaf pan that is an inch deep will make sure your cake turns out perfectly.

2. Whip the sugar and softened butter until they are light and airy in a bowl fitted with an electric mixer.3. Add the eggs one by one while beating,

prior to adding the next one, ensure that each one is completely integrated.

Fourth, mix in the lemon zest, lemon juice, and vanilla essence.

The flour, baking powder, and salt should be combined in a separate basin. 5. After that, delicately combine with the lemon butter.