Lemon Sponge Cake with Lemon Frosting

Lemon Sponge Cake with Lemon Frosting

Ingredients:

For the Lemon Sponge Cake:

• • All-Purpose Flour (Maida): 1 + 1/2 cups (180g)
  • Baking Soda: 1/2 teaspoon (3g)

• • Baking Powder: 1 teaspoon (4g)
  • Lemon Zest: 1 teaspoon (2g)
  • Vegetable Oil: 3/4 cup (180mL)

• • Castor Sugar: 1 + 1/2 cups (300g)
  • Yogurt/Hung Curd: 1 cup (285g)
  • Vanilla Extract: 1/2 teaspoon

• Lemon Juice: 5 tablespoons (75mL)
• Milk: 1/2 cup (120mL)

For the Lemon Frosting:

• • Powdered Sugar: 1 cup (120g)
  • Lemon Juice: 2 tablespoons (30mL)
  • Lemon Zest: 1/2 teaspoon

• Vegan Butter or Margarine: 1/4 cup (60g), softened

Directions:

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper to prevent the cake from sticking.

   2. Mix Dry Ingredients:
      • • In a large mixing bowl, sift together 1 + 1/2 cups (180g) of all-purpose flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder.
        • Add 1 teaspoon of lemon zest and mix well to infuse the flour with a natural citrus aroma.

   3. Combine Wet Ingredients:
      • • In a separate bowl, combine 3/4 cup (180mL) of vegetable oil and 1 + 1/2 cups (300g) of castor sugar. Whisk until the sugar dissolves and the mixture is smooth.
        • Add 1 cup (285g) of yogurt or hung curd, 1/2 teaspoon of vanilla extract, and 5 tablespoons (75mL) of lemon juice. Mix until well combined.

   4. Combine Dry and Wet Mixtures:
      • • Gradually add the wet ingredients to the dry ingredients, alternating with 1/2 cup (120mL) of milk.
        • Gently fold the batter using a spatula or whisk until there are no lumps. Be careful not to overmix.

   5. Pour Batter into Pan:
      • • Pour the prepared batter into the lined cake pan and smooth the top with a spatula.
        • Tap the pan gently on the countertop to remove any air bubbles.

   6. Bake the Cake:
      • Place the cake in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.

1. 1. Cool the Cake:
      • Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.
      • Transfer the cake to a wire rack to cool completely before frosting.

1. 1. Prepare the Lemon Frosting:
      • • In a medium bowl, beat 1/4 cup (60g) of softened vegan butter or margarine until creamy.
        • Gradually add 1 cup (120g) of powdered sugar, 2 tablespoons (30mL) of lemon juice, and 1/2 teaspoon of lemon zest.
        • Beat the mixture until it becomes smooth and fluffy. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

   2. Assemble the Cake:
      • • Once the cake is completely cooled, spread the lemon frosting evenly over the top using a spatula or palette knife.
        • Decorate with additional lemon zest or slices if desired.

   3. Serve:
      • Slice the cake and serve it as a delightful dessert for any occasion. The zesty flavor and soft texture will surely impress your guests.

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Pair with a cup of tea or coffee for a perfect afternoon treat.

• Garnish with fresh berries for added flavor and color.
• Enjoy as a light dessert after a hearty meal.

Cooking Tips:

• • Make sure the yogurt is at room temperature before mixing it into the batter.
  • Use fresh lemons for the zest and juice to enhance the cake’s flavor.
  • If you prefer a more intense lemon flavor, increase the lemon zest in both the cake and frosting.

Nutritional Benefits:

• • Lemon: High in vitamin C, boosts immunity, and aids digestion.
  • Yogurt: Provides probiotics for gut health and adds moisture to the cake.

• Vegetable Oil: Contains healthy fats and keeps the cake tender.

Dietary Information:

• • Vegetarian

• Contains gluten and dairy
• Can be made vegan by substituting yogurt with a plant-based alternative