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.