Lemon Sponge Cake

Introduction

Lemon Sponge Cake is a delicious and refreshing dessert that brings a burst of citrus flavor to any gathering. Its light, airy texture combined with the tangy sweetness of lemon curd makes it a favorite among many. Whether it’s for a birthday, a family gathering, or a casual afternoon treat, this cake never disappoints.

Why Make This Recipe

This Lemon Sponge Cake is not only easy to make, but it also uses simple ingredients that you likely already have in your kitchen. The cake itself is fluffy and moist, while the lemon curd adds a delightful zing. It’s perfect for anyone who loves a dessert that is both sweet and tart. Plus, it’s a great way to impress your friends and family with your baking skills!

How to Make Lemon Sponge Cake

Making Lemon Sponge Cake is straightforward. Just follow these steps, and you will have a fluffy cake ready to enjoy.

Ingredients:

5 large eggs (room temperature)
1 cup granulated sugar
1 teaspoon lemon extract (or 4 to 5 drops of lemon oil)
Zest of 1 lemon
1 cup sifted all-purpose flour
1 cup heavy cream
¼ cup powdered sugar
1 to 2 cups lemon curd

Directions:

Preheat your oven to 325°F (160°C). Grease and flour two 8-inch cake pans. You can also add parchment paper to the bottoms for easy lifting.
In the bowl of a stand mixer, combine the eggs, sugar, and lemon extract (or oil). Beat for about 5 minutes until the mixture is thick and has a pale yellow color.
Mix in the lemon zest to add that zesty flavor.
Gently fold in the sifted flour, adding it in about ½ cup at a time to keep the mixture light and airy.
Pour the batter evenly into the prepared cake pans.
Bake for approximately 20 minutes. Once done, remove the cakes and allow them to cool completely.
Just before you are ready to assemble the cake, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks are reached. Be careful not to overbeat, or your cream will turn into butter.
To assemble, place the first layer of cake on a plate. Spread a layer of lemon curd on top, followed by a layer of whipped cream. Add the second layer of cake on top.
Finish with another layer of lemon curd and whipped cream swirls on top, or simply a layer of whipped cream.

How to Serve Lemon Sponge Cake

Serve your Lemon Sponge Cake chilled or at room temperature. It’s delightful on its own, but you can also pair it with fresh berries or a scoop of vanilla ice cream for an extra treat.

How to Store Lemon Sponge Cake

To keep your Lemon Sponge Cake fresh, store it in an airtight container in the refrigerator. It should stay good for about 3 to 4 days. If you want to freeze it, wrap each layer tightly in plastic wrap and place it in a freezer-safe bag. It can last up to 3 months in the freezer.

Tips to Make Lemon Sponge Cake

Ensure your eggs are at room temperature for the best volume.
Be careful when folding in the flour; this helps to keep the cake light and fluffy.
Don’t overbeat the whipped cream; stop as soon as you see stiff peaks to avoid butter.

Variation

Feel free to add a layer of fresh fruit, like sliced strawberries or blueberries, in between the layers for additional flavor and color.

FAQs

1. Can I use bottled lemon juice instead of lemon extract?
Yes, you can. Just make sure to adjust the quantity to your liking, as bottled lemon juice can have a different strength compared to extract.

2. Can I make this cake ahead of time?
Absolutely! You can make the cake layers a day in advance and assemble them when you’re ready to serve.

3. Is it possible to make a gluten-free version?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it has a 1:1 ratio with regular flour for the best results.

Enjoy baking your Lemon Sponge Cake and savor that delightful lemony goodness!