How To make Lemon Sponge
2 Egg, separated
1 c Sugar
1 c Milk
3 tb Flour
1 Lemon, juice of
1 Lemon, rind of
1 tb Butter, melted
pn Salt Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Lemon Sponge's Videos
SOFT LEMON CAKE RECIPE | HOW TO MAKE LEMON CAKE | MOIST LEMON POUND CAKE RECIPE
Try my version of moist and soft lemon cake recipe that is perfect for any occasions (see complete of ingredients below).
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Lemon Cake Recipe Ingredients:
1 cup white sugar
1/2 cup softened salted butter
2 tbsp vegetable oil
2 pcs large eggs
1/2 cup milk
2 tbsp lemon juice
1 1/2 cup all purpose flour
1tsp baking powder
Glaze:
1/2 cup powdered sugar
2 tbsp milk
1/8 tsp lemon flavor
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#lemoncake #moistlemoncake #lemoncakerecipe #mysimplerecipe
cake in 2 minutes! you will make this cake every day! easy and quick to prepare
cake in 2 minutes! you will make this cake every day! easy and quick to prepare.
very delicious cake recipe, simple quick and easy to prepare. an easy cake that anyone can make. with simple ingredients.
ingredients: 2 eggs
100 grams of sugar
100 ml of milk
70 ml of oil
10 grams of baking powder
Vanilla
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The secret to a super moist cake! School cake tutorial
EGGLESS LEMON VELVET CAKE | LEMON SPONGE CAKE | NO EGG, NO BUTTER LEMON CAKE | Tea Cake | Best Bites
EGGLESS LEMON VELVET CAKE | LEMON SPONGE CAKE | NO EGG, NO BUTTER LEMON CAKE | Tea Cake | Best Bites
How many of you like lemon desserts? Personally, I LOVE them! If you haven’t tried a lemon cake yet, you must make it now! This recipe is super super simple and the cake turns out incredibly light and fluffy!
You won’t believe this cake is Eggless because it’s so soft!
Ingredients :-
1 +1/2 cup all purpose flour (maida)
½ teaspoon baking soda
1&1/2 teaspoon baking powder
1 teaspoon lemon extract
1/3 cup vegetable oil
1 cup sugar
1/2 cup curd
1 teaspoon vanilla essence
3 tablespoon lemon juice
½ cup milk
few drops of yellow food colour
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Lemon Sponge Cake | Easy Spongy Eggless Cake In Kadhai | No Essence, Cream, Curd, Condensed Milk
Hello friends
This is super soft, spongy and delicious Lemon cake. Only one lemon changes the flavour of the cake and makes it super awesome without any essence or artificial flavour. This is very easy to make with very few things at home. Kids love it. Do try this super simple recipe and share your comments.
~Ingredients~
Weight of cake- 600g approx
Measuring cup used is of 200 ml capacity
Caketin used is of 6 diameter
Maida or All purpose flour- 1 and 1/2 cup or 225g approx
Lemon- 1 Large size
Baking powder- 1+1/4 tsp
Baking soda- 1/4 tsp
Milk- 1/2 cup+ 4 tsp approx
Powdered Sugar- 1 cup
Refined oil- 1/4 cup
Milk powder- 4 tbsp
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How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache
Hi and welcome back to my kitchen. This week I am sharing my favourite zesty lemon sponge cake recipe with you. The recipe also includes a lemon drizzle / sugar syrup and lemon white chocolate ganache. This cake so delicious and perfect for summer.
I hope you love the recipe!
The ingredients you will need to make this 6 inch cake are:
13oz / 368g - Self Raising Flour
12oz/ 340g - Butter
12oz/ 340g - Caster Sugar
4 medium eggs
2 lemons – Zest and Juice
Bake on the middle shelf for 55 minutes at 180 degrees Celsius (which is 356 degrees Fahrenheit or gas mark 4). I tend to use my normal oven setting for cakes as I find if I use a fan oven it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. So if you are using a fan oven you might want to reduce the temperature and cook for a little longer.
For the lemon drizzle / sugar syrup (optional):
1.76oz / 50g – Caster Sugar
Juice of 1/2 lemon
2tbsp – Water
For the ganache:
600g – White Chocolate
200ml – Double Cream
Juice of 1/2 lemon
Zest of 1 lemon
➡️If you want to read more about these cupcakes and download the gingerbread man template just click here:
➡️ Other videos you might like
How to cover a cake in fondant :
Chocolate Ganache Recipe:
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