Lemon_Drizzle_Sponge_Cake
Lemon Drizzle Sponge Cake
275g curd / yogurt 50g powdered sugar 2 tsp grated lemon zest 2 tbsp lemon juice 48g vegetable oil 196g cake flour or all-purpose flour 1 tsp baking soda 1 ¾ tsp baking powder Powdered sugar for dusting
Combine curd/yogurt and powdered sugar in a large bowl and mix it well. Add lemon zest, lemon juice and vegetable oil. Give them a good mix.
Sift all the dry ingredients (flour, baking soda & baking powder). Add this dry mixture into the wet mixture, and combine them well.
Gently pour the batter into the baking pan. Tap a few times to release bubbles. Bake it at 350°F/180°C for about 30 minutes. Use a cake tester to test if the cake is cooked after 30 minutes in the oven.
Let the cake cool or rest on the rack for about 10 minutes. Remove the cake from the pan. Lastly dust the cake with some powdered sugar (optional). Ready to serve.