Lemon Bizcocho - Lemon Cake - Classic Spanish Dessert Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a lighter texture while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option that adds subtle flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Preheat the oven to 180°C (350°F).

Grease and flour a 9 x 5-inch bread pan.

In a large mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in lemon zest, lemon juice, and yogurt until combined.

In another bowl, whisk together bizcocho flour, baking powder, salt, and ground cinnamon.

Gradually add the dry ingredients to the wet mixture, alternating with the splash of olive oil.

Mix until just combined, being careful not to overmix.

Pour the batter into the prepared bread pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Once cooled, prepare the lemon glaze by mixing icing sugar, lemon juice, and ground turmeric, then drizzle over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens