How to prepare lemon sponge cake

According to Stanford Health Care, this loaf-style cake is much lower in fat than traditional layer cakes.

It uses whole wheat flour for more fiber and phytochemicals.

The first known lemon cake recipe dates back to ancient Rome, where lemons were a popular ingredient in sweet and savoury dishes.

Types of Lemon Cakes

Lemon pound cake: A dense, buttery cake made with lots of eggs and sugar

Lemon chiffon cake: a light and airy cake made with whipped egg whites and oil

Lemon bundt cake: a cake made in a bundt pan, often with a glaze or icing

Lemon sponge cake: a light and fluffy cake made with whipped egg whites and yolks

Lemon poppy seed cake: a cake made with poppy seeds for added texture and flavour

Lemon sponge cake has to be one of the easiest types of cake to prepare because it’s a sponge cake with a hint of lemon to spice up your normal sponge cake.

Lemon cake is a moist and flavorful dessert made with the zest and juice of lemons.

Its vibrant citrus taste and aromatic smell make it a favourite among dessert enthusiasts.

This cake can be enjoyed in various forms, from classic lemon pound cake to lighter options like lemon chiffon or sponge cake.

Ingredients

1 cup white sugar

½ cup butter

2 large eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

¾ cup milk

1 tablespoon lemon zest

1 tablespoon lemon juice

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Step 2

Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract until well combined.

Step 3

Sift flour and baking powder together in a separate bowl; add to the creamed mixture until incorporated.

Step 4

Pour in milk, lemon zest, and lemon juice; mix until smooth.

Step 5

Spoon batter into the prepared pan.

Step 6

Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 35 minutes.

Health benefits of lemon cake

According to Stanford Health Care, this loaf-style cake is much lower in fat than traditional layer cakes.

It uses whole wheat flour for more fiber and phytochemicals.

The grated lemon peel adds limonene, the cancer-fighting phytochemical found in the rind of citrus fruits.

This cake can be eaten as a dessert served with juice or it can be part of breakfast and served with tea.

Provided by SyndiGate Media Inc. (Syndigate.info).