lemon sponge cake

Lemon sponge cake

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The lemon sponge cake is a more flavorful version of the standard sponge cake. An ideal sweet to have for breakfast or snack accompanied by a good coffee or chocolate.

An easy and tasty dessert, ready in no more than 40 minutes.


  • 1 Lemon Yogurt (wash the cup and use it as a measure)

  • Olive oil (1 measure)

  • Sugar (2 measures)

  • Flour (3 measures)

  • 3 Eggs

  • 1 Lemon zest

  • Baking powder (1 teaspoon)

  • Butter


  • Preheat oven to 180º
  • Empty the yogurt in a bowl. Wash the cup and use it as a measure.
  • Add 1 glass of oil, 2 sugar and 3 flour.
  • Add eggs, yeast, lemon zest and mix.
  • Pour into a cake mold coated with butter and sprinkled with flour. Cook about 30 minutes.
lemon sponge cake
Lemon sponge cake

How to prepare the mix

To make this lemon sponge cake we will take as measure the cup of the lemon yogurt. You don’t need meters or anything like that, the yogurt will worth for us.

Preheat the oven to 180ºC.

In a bowl, put the eggs with the sugar and beat them well, better with an electric mixer. Add the oil and mix. We do the same with the yogurt.

An advice: put sunflower oil instead of olive oil because it provides much less flavor, so that we only taste like lemon. But if you prefer to notice that taste of olive oil, do not hesitate to put the other type of fat.

Finally, we will add the yeast with the flour (sieved).

We will beat all the ingredients of the lemon yogurt cake well until obtaining a homogeneous dough.

How to prepare the mold

To make this sponge cake, use a mold that can be used to make cakes. It has the ring with the opener and the lower part that separates it.

Take baking paper and put it between the hoop and the bottom of the mold. Close the mold with paper inside to leave it “caught” and cut the excess paper.

Take butter at room temperature (not too hard because we need it to stick) and cover the walls of the ring with it. It should be a very thin layer. Take a little flour and pass it over the mat so there is a film on the walls of the detachable ring that prevents the cake from sticking.

If you want to avoid these steps, you can also use a removable spray. But as they are more difficult to find, the butter method never fails.

How to bake the sponge cake

Pour the dough into the mold and take it to the oven. Remember, you have to preheat it to 180ºC.

Put it right in the middle part of the oven (the center of the cake centered in the oven).

You should also have to know that every oven is diferent. If you see that the lemon cake rises a lot in the center is because you have it too high. If you see that it is sunk from the center, you should turn up the heat because it is low…

One more basic advice for baking a cake is not open the oven until 30 minutes. After half an hour, we open the oven and, with a toothpick, check if the cake is completely made. We will know that if the toothpick sticks out completely dry when it is pricked.

Take it out of the oven and, as soon as you can open the mold without burning, open it and remove the cake to a rack. If you want it to be more beautiful, turn it up side down. Carefully remove the baking paper and let it cool completely on the rack before cutting it.

You’ll see how delicious and fluffy this lemon yogurt cake is! and with a wonderful taste. If you decorate it with a little glass sugar and some lemon shavings, in addition to rich inside it is beautiful on the outside.

If you like this recipe, you can also may like:

Orange sponge cake

Apple and cherries cake

Balck Forest cake

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