Lemon Sponge Cake Recipe

Lemon Sponge Cake Recipe

Introduction

Lemon Sponge Cake is a classic dessert known for its light, fluffy texture and refreshing lemon flavor. The cake is naturally low in fat, making it a wonderful base for fruit toppings, whipped cream, or simply dusted with powdered sugar. Whether you’re serving it for a special occasion or enjoying it as an everyday treat, this sponge cake will definitely delight your taste buds!

Ingredients

• 1 cup (125g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted
• 4 large eggs, separated
• 1/2 cup (120ml) milk, warmed
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat the oven:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, or use a non-stick spray for easy removal.

2. Sift the dry ingredients:

1. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This will help ensure the cake has a light, airy texture.

3. Mix the wet ingredients:

1. In a separate large bowl, beat the egg yolks and granulated sugar until the mixture becomes pale and thick. This should take about 3-4 minutes using a hand mixer or stand mixer.
2. Add the melted butter, lemon juice, lemon zest, vanilla extract, and warmed milk to the egg yolk mixture. Stir gently to combine.

4. Combine the wet and dry ingredients:

1. Gradually fold the sifted dry ingredients into the wet mixture, being careful not to deflate the batter. Use a spatula or spoon to gently incorporate the flour mixture until smooth.

5. Beat the egg whites:

1. In a separate clean, dry bowl, beat the egg whites until soft peaks form. This means when you lift the beaters out of the mixture, the egg whites will form peaks that gently curl over.
2. Gradually add a tablespoon of sugar (from the 1/2 cup) to the egg whites and continue beating until stiff peaks form. The egg whites should stand up straight when you lift the beaters out.

6. Fold in the egg whites:

1. Gently fold the beaten egg whites into the cake batter in 2-3 additions. Be careful not to overmix, as you want to keep the air in the batter for a light texture.

7. Bake the cake:

1. Pour the batter into the prepared cake pan, spreading it evenly.
2. Bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
3. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.

8. Serve and garnish:

1. Once the cake has cooled, dust it with powdered sugar if desired. You can also serve it with whipped cream, fresh berries, or a drizzle of lemon glaze for extra flavor.

Tips for Success

• Egg whites: Make sure your egg whites are free from any yolk, as this can prevent them from whipping properly.
• Gentle folding: Be gentle when folding the egg whites into the batter to maintain the fluffiness of the cake.
• Serving suggestion: This cake pairs wonderfully with fresh berries or a simple lemon glaze (made by mixing powdered sugar and lemon juice) for added sweetness and tang.
• Storing the cake: Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.

Conclusion

This Lemon Sponge Cake is a light, fluffy, and refreshing dessert that combines the best of citrus flavor and airy texture. Whether you enjoy it plain or with your favorite toppings, this cake is sure to be a hit. It’s simple to make and perfect for any occasion—making it a timeless favorite!

Would you like to explore variations, like adding a layer of lemon curd or mixing in some fresh berries? 😊