Lemon sponge cake
Description
It goes perfectly with tea and coffee. Bake this light, airy lemon sponge cake with your loved ones and enjoy it at an evening tea party. The main thing is to cool the dessert thoroughly so the powdered sugar does not turn damp. Cut into pieces and serve with jam, fruit butter, syrup, and the like. Serve chilled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. Use a small lemon; you can replace it with lemon flavoring.
- 2
Step 2
Crack the chicken eggs into the bowl of a mixer or food processor. Add granulated sugar and salt to the same bowl. Beat everything in the bowl on high speed for about 4–5 minutes until light and foamy.
- 3
Step 3
Scald the lemon with boiling water and pat dry. Grate the zest on a fine-hole grater straight into the bowl. Squeeze the juice from half a lemon if it is small, and from a quarter if the fruit is large. Add the wheat flour in portions and mix thoroughly.
- 4
Step 4
Grease the pan with vegetable oil and preheat the oven to 180 degrees. Place the dough in the pan. Slice the remaining part of the lemon into half-moons, removing the seeds. The main thing is that the slices should be thin. Arrange the slices on top of the dough.
- 5
Step 5
Bake the sponge cake for about 30–35 minutes, then turn it on its side still in the pan after removing it from the oven. That way the sponge will cool without sinking. Once cool, dust the sponge cake with confectioners’ sugar or drizzle with syrup—if you like.
- 6
Step 6
Cut the pie into pieces and serve it with hot tea, coffee, or warm milk. Enjoy your meal!