From the yogurt sponge cake recipe, and only adding the zest and the juice of 1 lemon, we can make this delicious lemon sponge cake.
I can safely say that this lemon sponge cake is most people´s favourite sponge cake recipe, even more than the chocolate sponge cake! I have not yet met anyone who has tried it and said: “I don´t like it!
For this recipe, we will use the recipe for yogurt sponge cake as a base and add 1 lemon zest and the juice of 1/2 lemon (make sure that no seeds fall out when squeezing it). And just like the yogurt sponge cake, you do not need to use scales to weigh any ingredient; simply use the yoghurt cup as a measure
For this recipe, we will use the recipe for yogurt sponge cake as a base and add 1 lemon zest and the juice of 1/2 lemon.
Apart from the content of the yogurt pot (natural, without sugar), in a bowl, add 1 yogurt pot of oil (I use olive oil (0,4 º), but you can also use sunflower oil), 2 yogurt pots of sugar (although I usually use a little less; 1 or 1 & 1/2 would be enough), 3 wheat flour yogurt pots and 4 eggs (L Size). Add a tablespoon of baking powder, a tablespoon of poppy seeds (seeds are optional: the cake is just as good without them, but they give a glamorous visual and textural touch), the zest of 1 lemon and the juice of 1/2 lemon, beat all the ingredients together, bake it and you will get a delicious and fluffy cake.
The lemon is a citrus fruit with an unmistakable sour taste, and when combined with the rest of the ingredients, you get a delicious flavour. So, What are you waiting for to make this cake and check it out?
Let´s go with this easy recipe!
Difficulty: EASY
Preparation time: 1 hour
Baking time: 30 – 35 minutes
LEMON AND POPPY SEEDS SPONGE CAKE
INGREDIENTS (For 1 rectangular sponge cake of 30 x 10 cm or a circular mould of 26 -28 cm diameter)
PREPARATION
- 1 natural yogurt without sugar
- 1 yogurt olive oil (0,4 º)
- 2 (you can reduce it to 1 y 1/2) yogurts sugar
- 3 yogurts of wheat flour
- 4 eggs (L)
- 1 tablespoon or sachet of baking powder
- 1 tablespoon of poppy seeds (optional)
- Zest of 1 lemon
- Juice of 1/2 lemon
Firstly, preheat the oven to 180 ºC. Heat up and down, without the fan.
Grease all the sponge mould (both the base and the sides of the mould) with oil. We do this to prevent the cake batter from sticking to the surface of the mould and making it easier to unmould.
Add all the recipe ingredients to a bowl. Add the zest and the juice of 1/2 lemon. Mix them until everything is well combined.
If you are not sure which flour is best for making this sponge cake, I can tell you that you can use any type of flour (whole wheat, low & high protein) for this recipe. You can find the explanation in the following link.
After mixing, pour the mixture into the mould and put it in the oven. Place it at a medium-low height.
Bake the sponge cake at 180 ºC for around 30 – 35 minutes or until the cake is golden brown, with the central part slightly higher than the sides. I use the top and bottom heat function without the fan. But if you want to use a fan, remember to lower the temperature by 20 ºC and bake the sponge cake at 160 ºC.
After baking, remove the sponge cake from the oven, cover it with a tea towel and leave it to cool (this way, we prevent the cake from suffering a very sudden temperature change after removing it from the oven. This will help to maintain better its spongy structure).
Now just let it cool and… Enjoy it!
LEMON A POPPY SEEDS SPONGE CAKE
1
sponge cake1
hour30 - 35
minutesIngredients
1 natural yogurt (120 g)
1 yogurt olive oil (0,4 º) (100 g)
2 (you can reduce it to 1 y 1/2) yogurts sugar (150 g)
3 yogurts wheat flour (190 g)
4 eggs (L)
1 tablespoon or sachet of baking powder (15 g)
1 tablespoon poppy seeds (optional)
Zest of 1 lemon
Juice of 1/2 lemon
Preparation
- Pre-heat the oven to 180 ºC
- Grease the sponge mold with oil
- Add all the ingredientes in a bowl. Add the lemon zest and the juice of 1/2 lemon. Mix them until everything is well combined
- Pour the mixture in the mold and put in the oven
- Bake for around 30 - 35 minutes
- Remove the sponge cake from the oven, cover it with a tea towel and leave it to cool
Did you like this recipe? Go ahead and do it!
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