Lemon Sponge Cake

blend till all ingredients are combined. Mix gently so as not to overmix.

6. Transfer the batter to the loaf pan that has been preheated and level it out using a cloth to cover a

slumbering infant.

Bake for 50-60 minutes in a preheated oven, or until a toothpick inserted in the center comes out clean and the top becomes brown.

dark brown.

Turn the cake out onto a wire rack to cool entirely after allowing it to cool for a bit in the pan.

Glaze step nine: In a bowl, combine the powdered sugar and lemon juice. Whisk until smooth.10. When the cake has cooled,

pour lemon glaze on top to your liking. Assuming you are patient, give it a few minutes to sit.

Tips & Variations: -Milk less lemon juice for the glaze if you know someone who is sensitive to too much acidity, and


substitute milk for a gentler sugar substitute.

Substitute your preferred gluten-free flour for the all-purpose flour to accommodate those who have dietary concerns.

gluten-free mix; precisely a 1:1 ratio is required.-To give the dough a little more body, you may also add

To add a delightful crunch, mix in half a cup of poppy seeds with the dough.

To have a uniform mix and a well baked cake, it's important to use ingredients that are at room temperature.

attains its pinnacle.

This lemon cake will offer joy and comfort to your home, so savor it. It's a recipe like those

it brings a sense of comfort, wouldn't you agree?