How to make
Squeeze the lemon juice into the milk, stir and leave it to lump up for 10 minutes.
Beat the eggs (at room temperature) with the sugar and a pinch of salt. Add the butter melted but not hot. While beating at all times, pour the lumped up milk with the baking soda and vanilla extract.
To the liquid mixture sift the flour in portions along with the baking powder and mix, until a smooth mixture is obtained with smooth movements of a spatula or wooden spoon, by trying to move it only in one direction.
Pour the cake mixture into a greased and floured large cake tin. Bake for 50 minutes at 360°F (180°C) in a preheated oven.
8-10 minutes before the baking time has elapsed, work on the sponge cake glaze. For it, melt the butter with the sugar, water and liquid vanilla extract over a low heat.
When you take out the baked sponge cake, without removing it from the mold and while it is still hot, pierce it with a stick and pour it evenly with the butter mixture. Leave the butter glaze sponge cake to absorb it for a few minutes, then remove it from the mold and leave it to cool completely.
*For a smaller cake, you can always cut the products in half or bake in two separate molds. In this case, you need to reduce the cooking time and bake for about 35 minutes or until it is fully baked.
Enjoy!
