My MOTHERS Spanish LEMON CAKE
How to Make Bizcocho de Limón. This is My MOTHERS Spanish LEMON CAKE Recipe. No special equipment, made with basic ingredients and done in 45 minutes.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cage-free organic eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup milk
- 1/3 cup sunflower oil
- powdered sugar
Instructions
- 1
Crack 2 eggs into a large bowl and whisk together, then slowly add in 1 cup of granulated sugar while you continue to whisk, once all the sugar is incorporated whisk for another 30 seconds to ensure everything is well combined
- 2
Next add in 1 1/2 cups of all-purpose flour into the bowl, a generous teaspoon of baking powder, a 1/4 teaspoon of sea salt, the zest of 1 large lemon (equals 2 tablespoons of lemon zest), 1 tablespoon of fresh lemon juice, 1/2 cup of milk and 1/3 cup of sunflower oil, mix together until well combined and there are no clumps in the cake batter
- 3
Grease a 9.5¨ x 5¨ baking pan with nonstick cooking spray and add the cake batter into the baking pan
- 4
Add the baking pan into a preheated oven, bake only option, 350 F - 175 C, after 35 to 40 minutes remove the cake from the oven, pierce the middle with a toothpick, if it comes out cleanly the cakes is done, otherwise add to the oven for another couple minutes, let it rest for 15 minutes in the pan
- 5
After 15 minutes remove the cake from the pan (I always like to tap the bottom of the pan so it easily comes out) and transfer to a dish or cutting board, sprinkle with a generous portion of powdered sugar, enjoy!