Tangy lemon sponge cake... simply delicious

4 eggs

1 cup water

1 cup oil

4 tablespoons powdered milk

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 cup lemon juice

1 tablespoon lemon zest

Beat the eggs well with a hand whisk, add the vanilla, then add the sugar and continue beating well.
Add the water and beat, then add the powdered milk and beat again.
Add 1 cup oil and beat.
Sift the flour with the baking powder and add them to the mixture while continuing to beat.
Add the lemon juice and lemon zest and continue mixing.
Preheat the oven to 200°C. Grease the cake pan with butter and dust with flour, then pour the batter into the pan.
Bake at 200°C for just 5 minutes, then lower the temperature to 180°C and continue baking for 40 minutes or until a skewer comes out clean (times may vary with oven strength).
When the cake has cooled, garnish with lemon glaze or sifted powdered sugar.

This delicious and easy tangy lemon cake recipe is from a friend and cook on the Sho Tabkhin Today site:

Click Mona’s name to visit her page on our site and see all her distinctive recipes.

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Tangy Lemon Sponge Cake

Prep checklist