Easy Lemon Sponge

This Spanish recipe (Bizcocho) is easy and super child friendly because the only thing we use to measure the ingredients is a yoghurt pot. Not only does the yogurt go into the recipe, but we use to pot to measure everything else, too! Makes 1 loaf.

INGREDIENTS

1 pot of natural yoghurt (120g average pot)

3 pots of self-raising flour

2 pots of caster sugar

½ a pot oil (olive, sunflower or rapeseed all work well)

3 eggs

Zest of one lemon (use the finer side of a grater to do that)

Loaf tin or any tin you have available where you can bake a sponge

METHOD

1.       Pre heat the oven to 180°C.

2.       Empty the yoghurt pot in a bowl.

3.       Then using the empty yoghurt pot as a measure, add 3 pots of self-raising flour, 2 of caster sugar, ½ a pot of oil, the 3 eggs and lemon zest.

4.       Mix until you have a smooth batter (no lumps).

5.       Pour the batter into your greased tin and bake for 40 to 45 min.

6.       You will know it is done when it is firm to touch and golden. If still a bit wobbly, put back in the oven for another few minutes.

SUGGESTIONS

• If you are not too keen on lemon, you could add a few drops of vanilla essence/flavouring.

• You could swap the lemon to orange.

• You could add some grated carrot.

• The cake is also delicious with some raspberries or blueberries. Just fold them in at the end.