This Lemon Sponge Cake is a bright and zesty dessert perfect for any occasion. The combination of tangy lemon and sweet, fluffy sponge makes for an irresistible treat. Topped with a creamy lemon frosting, this cake is not only delicious but also easy to make, making it a great choice for both novice and experienced bakers.
Preparation Time:
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes
Ingredients:
For the Lemon Sponge Cake:
- All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
- Baking Soda: 1/2 teaspoon (3g)
- Baking Powder: 1 teaspoon (4g)
- Lemon Zest: 1 teaspoon (2g)
- Vegetable Oil: 3/4 cup (180mL)
- Castor Sugar: 1 + 1/2 cups (300g)
- Yogurt/Hung Curd: 1 cup (285g)
- Vanilla Extract: 1/2 teaspoon
- Lemon Juice: 5 tablespoons (75mL)
- Milk: 1/2 cup (120mL)
For the Lemon Frosting:
- Powdered Sugar: 1 cup (120g)
- Lemon Juice: 2 tablespoons (30mL)
- Lemon Zest: 1/2 teaspoon
- Vegan Butter or Margarine: 1/4 cup (60g), softened
Directions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.
- Mix Dry Ingredients:
- In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.
- Add 1 teaspoon of lemon zest and mix well to infuse the flour with a natural citrus aroma.
- Combine Wet Ingredients:
- In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
- Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.
- Combine Dry and Wet Mixtures:
- Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk.
- Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix.
- Pour Batter into Pan:
- Pour the prepared batter into the lined cake pan and smooth the top with a spatula.
- Tap the pan gently on the countertop to remove any air bubbles.
- Bake the Cake:
- Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.
- Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Transfer the cake to a wire rack to cool completely before frosting.
- Prepare the Lemon Frosting:
- In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy.
- Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
- Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.
- Assemble the Cake:
- Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife.
- Decorate with additional lemon zest or slices if desired.
- Serve:
- Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a cup of tea or coffee for a perfect afternoon treat.
- Garnish with fresh berries for added flavor and color.
- Enjoy as a light dessert after a hearty meal.
Cooking Tips:
- Make sure the yogurt is at room temperature before mixing it into the batter.
- Use fresh lemons for the zest and juice to enhance the cake’s flavor.
- If you prefer a more intense lemon flavor, increase the lemon zest in both the cake and frosting.
Nutritional Benefits:
- Lemon: High in vitamin C, boosts immunity, and aids digestion.
- Yogurt: Provides probiotics for gut health and adds moisture to the cake.
- Vegetable Oil: Contains healthy fats and keeps the cake tender.
Dietary Information:
- Vegetarian
- Contains gluten and dairy
- Can be made vegan by substituting yogurt with a plant-based alternative
Nutritional Facts (per slice, approximate):
- Calories: 280
- Protein: 3g
- Carbohydrates: 42g
- Fat: 12g
- Fiber: 1g
- Sugar: 30g
Storage:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days if the weather is warm.
- Freeze the unfrosted cake for up to 2 months. Thaw before frosting and serving.
Why You’ll Love This Recipe:
- The cake is moist, fluffy, and bursting with refreshing lemon flavor.
- It’s easy to make with simple ingredients you likely already have at home.
- The lemon frosting adds a delightful tanginess that complements the sweetness of the sponge.
- Perfect for any occasion, whether it’s a casual get-together or a special celebration.
Conclusion:
This Lemon Sponge Cake with Lemon Frosting is a delightful dessert that’s sure to brighten your day. Its zesty flavor and light, fluffy texture make it a hit with everyone. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and yields impressive results. Enjoy a slice of this cake with your favorite beverage, and savor the taste of fresh lemon in every bite.
Frequently Asked Questions:
- Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. - Can I use a different type of sugar?
Yes, you can use granulated sugar, brown sugar, or even coconut sugar as a substitute. - Can I use butter instead of vegetable oil?
Yes, melted butter can be used in place of vegetable oil, but it will change the texture slightly. - How can I make the cake vegan?
Use a plant-based yogurt and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as substitutes. - Can I add poppy seeds to the cake?
Yes, adding 1-2 tablespoons of poppy seeds to the batter would add a nice texture and flavor. - Can I make this cake ahead of time?
Yes, the cake can be made a day in advance and stored in an airtight container. Frost it on the day of serving. - Can I use lemon extract instead of lemon zest?
Yes, but reduce the quantity as lemon extract is more concentrated. - What’s the best way to zest a lemon?
Use a microplane or fine grater to gently remove the yellow outer layer of the lemon, avoiding the bitter white pith. - Can I double the recipe to make a larger cake?
Yes, you can double the ingredients and bake the cake in a larger pan or two 9-inch pans. - How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.