Go Back

Lemon and prosecco cake

This lemon and Prosecco cake is very light and fluffy, so it's perfect for a spring afternoon tea, garden party or celebrating anniversaries. It's relatively easy to make - just remember not to take it out of the oven too quickly as it might collapse. Serve with Prosecco!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 12 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g flour
  • 6 eggs
  • 100 g sugar
  • 3 Tbsp olive oil
  • 150 ml Prosecco
  • Zest of 3 lemons
  • Juice of 1 lemon
  • ½ tsp vanilla essence
  • 1 tsp baking powder

Method
 

  1. Preheat the oven to 180°C.
  2. Separate the eggs into two mixing bowls.
  3. Mix the egg yolks with sugar, then add the Prosecco, lemon zest, lemon juice and vanilla essence. Add the flour and baking powder, gently stir through.
  4. In another bowl, using an electric whisk, beat the egg whites until stiff. Add a spoonful to the champagne mixture, stir, then fold in the rest.
  5. Grease and line a cake tin, then fold in the batter. Even the top.
  6. Bake at 180°C for 25 minutes, then reduce the temperature to 150°C and bake for a further 20 minutes until golden.
  7. Turn off the oven, open its door and leave the cake to cool gradually - this way it shouldn't collapse.
  8. Sprinkle with icing sugar before serving.