Perfect Classic Simple Sponge Cake

Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) round cake pan.

In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until pale and thick. This may take about 5-7 minutes.

Add the vanilla extract and mix until well combined.

In a separate bowl, sift the all-purpose flour, baking powder, and salt together. Gently fold the dry mixture into the egg-sugar mixture using a spatula. Be careful not to overmix to maintain the lightness of the batter.

Pour the batter into the prepared cake pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into center of the cake comes out clean.

Meanwhile, prepare the syrup by combining water, granulated sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and set aside to cool.

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, using a skewer or toothpick, poke several holes all over the cake. Pour the prepared syrup evenly over the cake, allowing it to absorb.

Let the cake cool completely in the pan before transferring it to a serving plate.

Dust the top of the cake with powdered sugar, if desired. Serve as is or garnish with fresh berries and whipped cream for an extra touch.