Fluffy, moist and with that lemon aroma that fills the kitchen as soon as it comes out of the oven.
Marqués de Prado, with its notes of apple and banana, replaces the butter while adding its own fruity nuance.
Lemon Sponge Cake
Lemon Sponge Cake is that simple one-bowl recipe that never fails. Measured with the yogurt pot itself, no fuss, it is Carmen’s go-to recipe for homemade breakfasts and afternoon snacks. Marqués de Prado EVOO replaces the butter without losing any of the fluffiness.
Servings 8 people
Ingredients
- ½ Lemon yogurt
- 2 measure (yogurt pots) Gluten-free self-raising flour Schär brand
- 1 measure (yogurt pots) Sugar
- 2 Eggs
- ½ measure (yogurt pots) Marqués de Prado EVOO
- Lemon zest
Instructions
- Prepare the tin.Grease a tin with butter and flour, and line the bottom with baking paper so the sponge cake doesn’t stick.
- Mix everything.Put all the ingredients in a bowl and whisk.
- Bake.Pour the mixture into the tin. Preheat the oven to 180°C (top and bottom heat) for 10 minutes and bake for 20-25 minutes.
Check if it is done by inserting a toothpick into the centre; if it comes out clean, it is ready.
Notes
- We chose Marqués de Prado because it is a mild, sweet EVOO with notes of banana and apple, ideal for desserts.
- It can also be made with plain yogurt instead of lemon yogurt, for a less sweet version.
- It stays moist for 3-4 days wrapped in cling film or in an airtight container.
- Once cooled, you can add a glaze of sugar and lemon juice on top.
