Lemon & Vanilla Cake

This moist sponge cake is made with the best Sicilian lemons. The strong citrus flavor is mitigated by the icing and the vanilla extract.

If you also love lemons, then look no further and make this sponge cake πŸ™‚

  • DifficultyEasy
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time45 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen


For the cake

180 g white spelt flour (or type 0 flour)
180 g sugar
150 ml sunflower oil (cold pressed)
150 g greek yogurt (plain)
80 g cornstarch
8 g baking powder
4 eggs
1 lemon (with edible peel)
1 vanilla bean
1 pinch table salt

For the icing

3 spoons icing sugar
q.s. water
1 lemon (with edible peel)


– separate the yolks from the whites;

– transfer the egg yolks into a planetary mixer together with the sugar, the vanilla seeds, the oil and the lemon juice;

– operate the mixer and whisk until you get a smooth cream;

– keep whipping and pour the Greek yogurt;

– sift the flour, corn starch and baking powder onto the egg yolk cream and mix well;

– combine the egg whites and salt in another bowl and whisk until stiff;

– add the whipped egg whites to the mixture and mix gently from bottom to top until the egg whites are completely absorbed;

– pour the cake mixture onto a previously buttered and floured springform cake pan (24cm diameter) or a loaf tin;

– bake in a static oven at 170 degrees for 45 minutes (do the toothpick test before taking it out of the oven);

– place the hot cake pan on a cooling rack;

– pour the icing sugar into as small bowl and add a few teaspoons water, mix well till you get a tick frosting;

– as soon as the cake reaches room temperature, remove it from the pan and pour the frosting onto it, then grate the lemon zest all over;

– allow the frosting to dry up before serving;

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