Sticky Citrus Sponge Cake Recipe

Preheat the oven to 350°F (175°C) and grease a round cake pan.

In a large bowl, whisk the eggs and sugar until light and fluffy.

Gradually add the melted butter, citrus juice, and zest, mixing well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the sticky syrup. In a small saucepan, heat the citrus juice and sugar over medium heat until the sugar has dissolved. Remove from heat and set aside.

Once the cake is done, remove it from the oven and immediately poke holes all over the top with a skewer or fork. Pour the sticky syrup over the cake, allowing it to soak in.

Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Dust with powdered sugar, if desired, before serving.