The Fluffiest Lemon Sponge Cake

Fluffiest Lemon Sponge Cake Recipe

Ingredients

• For the Cake:
  • 1 ½ cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 large eggs (room temperature)
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil
  • ½ cup (120 ml) buttermilk (or whole milk with 1 tsp lemon juice)
  • Zest of 2 lemons
  • 3 tbsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
• For the Lemon Glaze (optional):
  • 1 cup (120 g) powdered sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp milk (adjust as needed)

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Prepare the Dry Ingredients:
   In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Whip the Eggs and Sugar:
   In a large mixing bowl, beat the eggs and sugar using a hand or stand mixer at high speed until pale, thick, and fluffy (about 5-7 minutes). This step is crucial for a fluffy texture.
4. Add Wet Ingredients:
   Gradually mix in the oil, buttermilk, lemon zest, lemon juice, and vanilla extract on low speed until combined.
5. Combine Wet and Dry:
   Gently fold the dry ingredients into the wet mixture in batches using a spatula. Avoid overmixing to maintain the lightness of the batter.
6. Bake:
   Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool:
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Prepare the Lemon Glaze (optional):
   Whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake for a tangy finish.
9. Serve:
   Slice the cake and serve. Enjoy its light and zesty flavor with tea or coffee!

Let me know if you’d like tips on variations or substitutes! 😊