Lemon sponge cake recipe
Honestly ... I don't know where I saw this recipe! What I do remember is that I found it so easy to do that it took me very little to do it, and the result ... you see what crumb, how fluffy!
Without a doubt, this 12 tablespoon lemon sponge cake enters the top 10 biscuits, for its simplicity, fluffiness and flavor!
I remind you that the biscuits freeze superbly, so you can cut the portions of the size that suits you best, wrap them in plastic wrap ... and the freezer. If we take it out the day before, we ensure a delicious breakfast!
CALIFORNIA LEMON POUND CAKE Ingredients:
18cm diameter mold:
3 eggs L
12 tablespoons sugar
12 tablespoons milk
12 tablespoons sunflower oil
12 tablespoons flour
zest of 2 lemons
12 gr of chemical yeast
CALIFORNIA LEMON POUND CAKE Preparation:
We preheat the oven to 180º.
Beat the eggs together with the sugar for 5 minutes, until they blanch.
Add the milk, oil and lemon zest, mix.
We incorporate the flour and chemical yeast.
We grease our mold, pour the dough and bake at 180º for 40-50 minutes or until it sticks clean with a toothpick.
To enjoy!!!
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