Baked Lemon Sponge Cake

Name: Baked Lemon Sponge Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup, softened unsalted butter; 1 cup granulated sugar; 3 large eggs; 2 tbsp lemon zest; 2 tbsp lemon juice; 1/2 cup whole milk

A light, airy cake with a hint of lemon zest, perfect for a simple dessert.

Cuisine: American

Category: Desserts

Prep: 20 minutes. Cook: 35 minutes.

Serves 8.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup, softened unsalted butter
1 cup granulated sugar
3 large eggs
2 tbsp lemon zest
2 tbsp lemon juice
1/2 cup whole milk

Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add 3 large eggs, one at a time, beating well after each addition. Mix in 2 tbsp lemon zest and 2 tbsp lemon juice.
Step 3: Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.