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Light, buttery Italian sponge cake is the foundation of countless family celebrations. This simple mediterranean cake is versatile, classic, and loved by all ages.
Preheat the oven to 350°F and line a 9-inch round cake pan with parchment paper; lightly butter the pan for even release.
Whip the eggs and granulated sugar together on medium-high speed for 6–8 minutes until pale and tripled in volume; precise timing is critical for ideal sponge texture.
Gently fold in the cake flour, salt, lemon zest, and vanilla extract using a spatula, making sure not to deflate the egg mixture.
Melt the unsalted butter and let it cool slightly; then carefully fold it into the batter in two additions to ensure even richness without overmixing.
Pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean—avoid opening the oven door early to prevent collapse.
Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack; dust with powdered sugar before serving.
