Lemon Bizcocho (Lemon Cake)
Bright, zesty, and irresistibly moist, this lemon bizcocho is the perfect treat to brighten any day. A beloved classic in Spanish baking, bizcocho is a light and fluffy sponge cake, and this lemon-infused version brings a refreshing twist with its vibrant citrus flavor.
Equipment
- 9 x 5-inch bread pan
- 1 large mixing bowl
- 2 medium mixing bowls
- Sieve or mesh strainer
- Wooden cutting board
- Measuring cups and spoons
- Kitchen Weighing Food Scale
- Microplane
- Whisk
- Spatula or wooden spoon
- Parchment paper
- Lemon Juicer
- Baking rack
Ingredients
Dry ingredients
- 7 oz. 200g bizcocho flour (or cake flour)
- 1 tsp baking powder around half a sachet
- 1 tsp Salt
Wet ingredients
- 4 oz. 120g of butter
- Splash of Extra Virgin Olive Oil
- 7 oz. 200g white sugar
- Lemon zest from 3 large lemons
- 1 tsp vanilla extract
- 1 tsp Ground cinnamon
- 3 large eggs
- 4 oz. 120g natural yogurt
- 2 tbsp lemon juice
For the Lemon glaze
- 4 oz. 120g icing sugar
- 2 tbsp lemon juice
- ¼ tsp ground turmeric helps with the color
Instructions
- Preheat the oven to 180°C (350°F) without a fan.
Dry ingredients
- In a bowl, sieve in the flour, baking powder, and salt and combine. Set aside for use later.7 oz. 200g bizcocho flour (or cake flour), 1 tsp baking powder, 1 tsp Salt
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.4 oz. 120g of butter, Splash of Extra Virgin Olive Oil, 7 oz. 200g white sugar
- Add the vanilla essence, ground cinnamon, and lemon zest, and mix well.1 tsp vanilla extract, 1 tsp Ground cinnamon, Lemon zest from 3 large lemons
- Next, add the eggs, one at a time, beating well after each egg is added.3 large eggs
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.2 tbsp lemon juice
- Finally, add the yogurt and mix by hand until combined.4 oz. 120g natural yogurt
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.
Lemon glaze
- In a medium-sized bowl, mix the powdered (icing) sugar with 2 tablespoons of lemon juice using a spatula.4 oz. 120g icing sugar, 2 tbsp lemon juice, ¼ tsp ground turmeric
- 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.
Notes
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.
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.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).