How to make
Beat the butter with the sugar until a fluffy mixture is obtained. Add the eggs one by one, while beating at all times, then pour the milk and lemon juice (60 ml)
Sift the flour with the baking powder into the mixture and mix until a homogeneous mixture is obtained.
Grease a slightly round bundt silicone mold (approximately 9″ /22 cm/ in diameter). If you do not have one, use what you have, but go with what is suitable for the amount of mixture.
Sprinkle the bottom and sides of the mold with brown sugar, so that the crystals stick well and then pour the mixture and smooth it out.
Bake the sponge cake in a preheated oven at 360°F (180 degrees) for about 20-25 minutes or until it is fully baked.
While it's warm, remove it from the mold carefully and leave it to cool.
For the syrup, put 1/2 cup (120 ml) of lemon juice on the stove, which has been freshly squeezed and strained, along with water and sugar. Boil over medium heat for 15 minutes.
Pour this syrup over the lemon cake spoon by spoon, so that it can be absorbed well.
Leave the syrup sponge cake to cool completely.
Cut your lemon cake into pieces and serve it.
Enjoy!
