Tangy Lemon Sponge Cake

Ingredients

• 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
• To make Layali Lebanon (an easy method) from Mona, click the link

Method

1. Whisk the eggs by hand with the vanilla very well, then add the sugar and continue whisking thoroughly.
2. Add the water and whisk, then add the powdered milk and whisk.
3. Add 1 cup oil and whisk.
4. Sift the flour with the baking powder and add them to the mixture while continuing to whisk.
5. Add the lemon juice and lemon zest while continuing to whisk.
6. Preheat the oven to 200°C, grease the cake pan with butter and dust with flour, then pour the batter into the pan.
7. Bake the tangy lemon cake at 200°C for just 5 minutes, then reduce the temperature to 180°C and bake for 40 minutes or according to your oven.
   Timers: 5 min, 40 min
8. Decorate the cake after it cools with tangy lemon sauce or sifted powdered sugar.
9. Mona Qassem
10. To make 'Layali Lubnan' the easy way from Mona, click the link.