Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Zest of 2 lemons
For the Lemon Syrup:
1/4 cup fresh lemon juice
1/4 cup granulated sugar
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Instructions:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Mix until just combined.
Stir in the lemon zest.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.
Prepare the Lemon Syrup:
In a small saucepan, heat the lemon juice and granulated sugar over medium heat until the sugar dissolves and the mixture becomes syrupy.
While the cake is still warm, use a toothpick to poke holes all over the surface. Brush the lemon syrup evenly over the cake, allowing it to soak in.
Make the Lemon Glaze:
In a bowl, whisk together the powdered sugar and fresh lemon juice until smooth and well combined.
Glaze the Cake:
Once the cake is completely cool, drizzle the lemon glaze over the top.
Allow the glaze to set before slicing and serving.
Serve:
Slice and serve the delicious Sponge Lemon Cake. It’s perfect for tea time, dessert, or any special occasion!
Enjoy your homemade Sponge Lemon Cake with its delightful lemon flavor and tender texture.
Note: You can adjust the lemon zest and juice quantities in the recipe to your preferred level of lemon flavor.