Lush Lemon Sponge Cake or just a delicious pie for tea | Food for any taste
Lemon Sponge Cake or a fluffy pie for tea, perhaps halfway to being a cupcake (can really compare) and perfect as a cake base – not dry and tasty, a buttery sponge cake. I have been baking it for a long time; the recipe is time-tested! It turns out to be incredibly aromatic, creamy-lemony fluffy pastry with a crispy buttery crust like a cupcake and airy porous crumb like a sponge cake, through which a knife slices so easily. Use it as a sponge cake for a cake by cutting the pie in half (or into 3 parts), or serve with lemon glaze as an independent pastry. I will be glad if you cook it, waiting for your feedback! Ingredients in spoons, cups, and exact grams 👇
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✅ This lemon sponge cake is on our website, see the step-by-step recipe with photos and descriptions here
🥛*cup with a volume of 200 ml
✅ Ingredients:
flour – 350 g = 2.5 cups* + 1 tbsp.
baking powder – 10 g = 2 tsp.
baking soda – 4 g = 0.5 tsp. without a mound
vanilla sugar (powder) – 10 g = 2 tsp.
salt – 1 pinch
butter 82% - 180 g = 1 package*
sugar – 200 g = 1 cup*
egg – 240 g = 5 pcs.
lemon juice – 70 ml = 7 tbsp.
lemon zest (0.5-1 tsp)
vegetable oil – 25 g = 2.5 tbsp.
❗ Form size: 26 cm
🌡 Baking temperature: 180 °C
⏲Baking time: 50 minutes
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