If you’re in search of a dessert that’s both refreshingly tangy and delightfully light, look no further than this Lemon Sponge Cake recipe.
Bursting with the bright and citrusy flavors of fresh lemons, this cake is the perfect treat for any occasion, from casual gatherings to elegant celebrations.
Its soft, airy texture and vibrant lemony taste make it a true crowd-pleaser that will leave your taste buds dancing with delight.
Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe easy to follow, ensuring that you can enjoy a slice of this zesty delight in no time.
In this blog post, I will share my on a culinary journey to create a Lemon Sponge Cake that’s sure to brighten up your day!
How To Prepare Lemon Sponge Cake Recipe?
Preparation: 20 minutes
Baking: 35 minutes
Total Time: 55 minutes
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Cooling rack
Before we dive into the step-by-step instructions, let’s gather the essential ingredients for our Lemon Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
How To Make Lemon Sponge Cake Recipe Step By Step:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pan.
Step 2: Sift Dry Ingredients
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
Step 3: Cream the Butter and Sugar
In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes.
Step 4: Add Eggs and Lemon Zest
Add the eggs, one at a time, and beat well after each addition. Then, mix in the lemon zest for that burst of flavor.
Step 5: Combine Dry and Wet Ingredients
Alternately add the dry flour mixture and the milk to the butter-sugar mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 6: Add Lemon Juice and Vanilla
Stir in the fresh lemon juice and vanilla extract until the batter is smooth and well-mixed.
Step 7: Bake
Pour the batter into your prepared cake pan and smooth the top. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Nutrition Facts per Serving
- Calories: 280
- Total Fat: 12g
- Cholesterol: 75mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 4g
For an extra zing, drizzle the cooled cake with a simple lemon glaze made from lemon juice and powdered sugar.
Serve slices of Lemon Sponge Cake with a side of fresh berries like strawberries or blueberries for a burst of color and flavor.
Tips and Variations
You can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour.
Lemon Curd Filling
To add a luxurious touch, spread a layer of lemon curd between the cake layers before frosting.
Rich in Vitamin C
Lemons are a great source of vitamin C, which boosts your immune system and promotes healthy skin.
Low in Calories
This cake is relatively low in calories compared to other desserts, making it a guilt-free treat.
What Makes A Cake Spongy And Fluffy?
A cake is spongy and fluffy when it contains beaten egg whites. The more beaten egg white added, the lighter and fluffier the cake would become.
Ingredients containing a large amount of foam, like beaten egg whites, butter, and cream, produce a cake that is considered light but also rich in flavor due to its high fat content.
Cake recipes with these ingredients are commonly referred to as spongy and light.
What Is The Secret To A Moist Cake?
The secret to a moist cake is mixing ingredients in the correct order. The correct mixing order is as follows sugar, flour, and eggs should be beaten separately before adding them to the rest of the ingredients.
This helps to ensure that the egg does not become over-beaten, which may result in a dry cake.
Also, ingredients such as milk and fruit juice should be added at the end of combining all ingredients so that they do not become over-mixed into the batter.
Can This Cake Be Covered In Fondant Icing?
Yes, this recipe can be covered in fondant icing. Fondant icing is a type of sugar-based icing that is made by mixing corn syrup with icing sugar and glycerin.
A little liquid coloring may also be added to give the fondant icing a deeper color.
Sometimes fondants are used in place of cake icings when a cake needs to have a smooth and level surface.
Can This Recipe Be Adapted To Make Lemon Cupcakes?
Yes, this recipe can be used to make lemon cupcakes. Cut the recipe for lemon cupcakes and place the batter into paper muffin cups.
The cake will bake for about 10-15 minutes until a toothpick comes out clean when inserted into the center of the cake.
When done, allow the cake to cool in the muffin tin for 5 minutes before transferring it to a wire rack to cool completely before frosting it with whipped cream icing and decorating it with fresh berries.
Lemon Sponge Cake is a delightful dessert that brings a burst of sunshine to any occasion.
With its tangy lemon flavor and light, airy texture, it’s a crowd-pleaser that’s sure to impress your family and friends.
So, go ahead and try out this recipe for a taste of citrusy perfection. Enjoy every bite of this heavenly Lemon Sponge Cake
Can You Freeze Lemon Sponge Cake?
Yes, you can freeze lemon sponge cake, but only if it has been properly wrapped and stored in a freezer bag or freezer-friendly container.
Can This Cake Be Cooked In One Deep Tin?
Yes, you can cook this cake in one deep tin rather than in two small ones. It will still be a lemon sponge cake when it is done.
Can This Cake Be Made In A Different Size?
Yes, this cake recipe can be made in different sizes. You can make this lemon sponge cake recipe in the following sizes: 10-inch, 8-inch, and 6-inch.
Can I Use Bottled Lemon Juice Instead Of Fresh Lemon Juice?
While fresh lemon juice is recommended for the best flavor, bottled lemon juice can be used in a pinch. Just make sure it’s 100% pure lemon juice without any additives.
Can I Make This Cake Ahead Of Time?
Yes, you can make the cake a day in advance and store it in an airtight container. It actually tastes better the next day as the flavors meld together.
Is This Cake Suitable For Special Occasions Like Birthdays?
Definitely! You can customize it with lemon-flavored frosting or decorations to suit any celebration.