Step-by-Step Instructions

• Preheat the oven to 180°C (350°F). 

Prep Dry ingredients

• In a bowl, sieve in the flour, baking powder, and salt and combine. Set aside for use later.

Prep Wet ingredients

• In a medium-sized bowl, beat the butter and sugar until fluffy, add a little olive oil around half way through. This takes around 10 minutes when mixed by hand with a spatula. If using a stand mixer, mix for about 5 minutes on medium speed.
• Add the vanilla essence, ground cinnamon, and lemon zest, and mix well.
• Next, add the eggs, one at a time, beating well after each egg is added.

Combine ingredients

• Add half of the wet ingredients and a splash of the lemon juice to the dry ingredients and mix for 2 minutes by hand, then add the remaining wet ingredients and another splash of the lemon juice (to taste) and mix until combined. 
• Finally, add the yogurt and mix by hand until combined. 

Bake

• Line the baking pan with parchment paper.
• Pour the mixture into the lined baking pan and give it a little shake to even out the mixture in the pan.
• Bake in the middle of the oven for about 30 minutes, then rotate the pan and bake for another 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Once done, remove the cake from the oven and set aside to cool on a cool rack while you prepare the lemon glaze. 

Make Lemon glaze

• In a medium-sized bowl, mix the powdered (icing) sugar with 2 tablespoons of lemon juice using a spatula. 
• Add more juice until you have a thick, yet pourable glaze. Aim for the consistency of a syrup. 
• Pour the lemon glaze over the cake and spread it evenly with a spatula. Let it harden before cutting.

Cooking notes:

Lemon glaze

• If you add too much lemon juice, the sauce will become too thin. If this happens, add more icing sugar. 
• We prefer a thinner glaze (see video) with just a thin layer spread over the cake for some extra flavor. 
• If you are aiming for a more decorative coating, you’ll need to double the quantity of icing sugar to the amount of lemon juice used. The glaze will be less pourable but spreadable with a knife or spatula. 
• Adding some ground turmeric to the glaze helps bring out the color.

Origin of Lemon Bizcocho

The origin of lemon bizcocho is rooted in traditional Spanish and Latin American baking. The word bizcocho itself comes from the Latin bis coctus, meaning “twice baked,”. In modern Spanish cuisine, it typically refers to a sponge or pound-style cake. 

While the basic bizcocho recipe—made with flour, eggs, sugar, and oil or butter—is a staple across Spain, the addition of lemon is a regional and seasonal twist that likely evolved with the use of locally grown citrus fruits, especially in the Valencia Region or the Southern region of Andalusia. 

Lemon bizcocho is popular for its light texture and fresh, tangy flavor, making it a favorite for breakfast, merienda (afternoon snack), or festive occasions.

Why Use Bizcocho Flour?

Bizcocho flour is similar to cake flour, however, it has a lower protein content than all-purpose flour. This results in less gluten development, so the cake is softer and has a more fluffy texture. The flour is also finely milled, so it blends more smoothly into batters, avoiding lumps. The result is a delicate crumb, perfect for spongy or airy cakes such as lemon bizcocho. 

Is this recipe Gluten-free?

No, this recipe is not gluten-free.

It uses bizcocho flour or cake flour, both of which are made from wheat and contain gluten. Gluten is a protein found in wheat, barley, and rye, and is not safe for people with celiac disease or gluten sensitivity.

To make it Gluten-free:

You can substitute the bizcocho/cake flour with a gluten-free all-purpose flour blend that includes a binder like xanthan gum or guar gum for structure. Here’s how:

Substitute:

• Use 200g (7oz.) gluten-free flour blend (make sure it’s labeled for baking).
• If the blend does not include xanthan gum, add about ½ tsp xanthan gum to help mimic the structure gluten provides.

More Bizcocho Recipes

• Apple Cake with Olive Oil – Bizcocho de Manzana
• White Mulberry Bizcocho with a caramelized cherry drizzle
• Lemon and olive oil bizcocho with a pistachio-crusted glaze
• Orange and Pink Grapefruit Cake

More Spanish Desserts

• Spanish-Style Apple Tart with Apricot and Sweet Sherry Glaze
• Fig and Vermouth Cheesecake
• Leche Frita (Fried Milk)
• Arroz con Leche
• Walnut tart with orange-infused salted caramel
• Chocolate Hazelnut Tart

Nutrition Facts

To provide accurate Nutrition Facts with Daily Value Intake (DVI%), we’ll assume this lemon bizcocho recipe serves 10 slices. The nutritional values below are estimates based on standard ingredient data from the USDA and may vary slightly depending on specific brands or ingredient variations.

Nutrition Facts (Per Slice – 1/10 of cake)

Notes:

• Calories come primarily from butter, sugar, and flour.
• High in added sugars due to both the cake and the lemon glaze.
• Lemon juice and zest provide small amounts of Vitamin C.
• Turmeric is present in a small amount and doesn’t significantly impact nutrition.

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