Lemon Sponge Cake with Lemon Frosting
Powdered Sugar: 1 cup (120g)
Lemon Juice: 2 tablespoons (30mL)
Lemon Zest: 1/2 teaspoon
Ezoic
Vegan Butter or Margarine: 1/4 cup (60g), softened
Directions:
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.
Ezoic
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.
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.
×
Ezoic
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.
ADVERTISEMENT
