Best 12 Easy Lemon Sponge Cake Recipes

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For those with a sweet tooth and a desire for a light and fluffy cake, look no further than the classic lemon sponge cake. This delightful treat, often served as an afternoon snack or dessert, is not only easy to make but also bursts with vibrant lemon flavor. With its tender crumb and zesty citrus notes, the lemon sponge cake is a perfect balance of sweetness and tanginess, making it a favorite among both novice and experienced bakers. Whether you're looking for a simple yet impressive dessert for a special occasion or a comforting treat to enjoy with your loved ones, this easy lemon sponge cake recipe has got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)



Easy Lemon Cake (All-In-One-Lemon-Sponge) image

A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.

Provided by Charlotte Oates

Categories     Dessert

Time 40m

Number Of Ingredients 7

225 g self-raising flour
2 tsp baking powder (you should use a measuring teaspoon and the baking powder should be level)
4 medium eggs
225 g soft margarine or butter (if you are using butter, ensure it is soft and at room temperature)
225 g caster sugar
Zest of 2 lemons
2 tsp milk

Steps:

  • Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
  • Finely grate the zest of two lemons.
  • Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
  • Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
  • Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
  • Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
  • Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

Nutrition Facts : Calories 277 kcal, Carbohydrate 32.3 g, Protein 4.1 g, Fat 14.9 g, SaturatedFat 4 g, Sodium 262.8 mg, Sugar 19.2 g, ServingSize 1 serving

LEMON SPONGE CAKE



Lemon Sponge Cake image

I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.

Provided by KaDo2609

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1/2 teaspoon cream of tartar
1 cup cold water
2 cups sugar
3 tablespoons lemon juice

Steps:

  • Sift flour, baking powder, and salt.
  • In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
  • Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
  • Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
  • Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

MINI LEMON SPONGE CAKES



Mini Lemon Sponge Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 6 cakes

Number Of Ingredients 25

2 tablespoons unsalted butter, melted, plus more for the pan
1 cup cake flour, plus more for the pan
4 large eggs, separated, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
Finely grated zest of 2 lemons
1/8 teaspoon salt
1 1/4 cups plus 5 to 6 tablespoons whole milk
1/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1/3 cup lemon curd
1 tablespoon limoncello
1 tablespoon fresh lemon juice
1/2 cup heavy cream
2/3 cup water
1/3 cup sugar
Finely grated zest of 1 lemon
1/3 cup limoncello
1/2 cup heavy cream
2 teaspoons sugar
Candied lemon peel, for topping

Steps:

  • Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
  • Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
  • Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
  • Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
  • Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
  • Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
  • Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.

LEMON SPONGE CAKE RECIPE



Lemon sponge cake recipe image

Lemon sponge cake with lemon curd is delicious, quick and easy to make - infused with fresh lemons, it's a light and refreshing bake.

Provided by Sue McMahon

Categories     Dessert

Time 55m

Yield Serves: 12

Number Of Ingredients 15

250g butter, softened
250g caster sugar
250g self-raising flour
4 medium eggs
2tbsp milk
Finely zested rind of 2 lemons
4 level tbsp caster sugar
4tbsp water
Juice 2 lemons
3 level tbsp lemon curd
125g unsalted butter, softened
250g icing sugar
4 level tbsp lemon curd
Pinch of salt
2 x 18cm solid base sandwich tins, buttered and base-lined

Steps:

  • Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
  • Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
  • Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
  • When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
  • Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
  • To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.

Nutrition Facts : @context https, Calories 527 Kcal, Sugar 51 g, Fat 28 g, Sodium 3.5 g, Protein 5 g, Carbohydrate 65 g

SIMPLE LEMON CAKE



Simple Lemon Cake image

This simple lemon cake is perfect for picnics and parties. It's moist and soft.

Provided by BakingTwins

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 9

1 cup white sugar
½ cup butter
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
  • Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g

SIMPLE LEMON CAKE



Simple Lemon Cake image

Whole lemons are the base of this rich, citrusy simple lemon cake batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake that's a family-friendly dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 13

1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
Coarse salt
1/4 cup fresh lemon juice (from 1 lemon)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Raspberries and whipped cream (optional), for serving

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
  • With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.
  • Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

Nutrition Facts : Calories 360 g, Fat 16 g, Fiber 2 g, Protein 5 g

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Steps:

  • Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON SPONGE CAKE II



Lemon Sponge Cake II image

A natural, very good, flavorful lemon sponge cake.

Provided by Ken Sekiguchi

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h15m

Yield 14

Number Of Ingredients 9

7 egg whites
¼ cup brown sugar
¼ cup fructose (fruit sugar)
½ teaspoon salt
4 egg yolks
¼ cup brown sugar
¼ cup fructose (fruit sugar)
¾ cup all-purpose flour
¼ cup fresh lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
  • In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
  • In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
  • Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 104.7 calories, Carbohydrate 20.6 g, Cholesterol 58.5 mg, Fat 1.3 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 115.5 mg, Sugar 14.5 g

LEMON CAKE ROLL



Lemon Cake Roll image

This recipe dates back quite a few years. My mother made it for me when I was a child, and I'm now in my 70s.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 large eggs
1 cup sugar
3 tablespoons cold water
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup sugar
3 tablespoons all-purpose flour
1 large egg, lightly beaten
3/4 cup water
1/4 cup lemon juice

Steps:

  • Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool cake in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a small saucepan, combine the sugar, flour, egg, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. , Unroll cake; spread filling evenly over cake to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1-2 hours. Store in the refrigerator.

Nutrition Facts : Calories 200 calories, Fat 2g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 104mg sodium, Carbohydrate 43g carbohydrate (33g sugars, Fiber 0 fiber), Protein 3g protein.

EASY LEMON SPONGE CAKE



Easy Lemon Sponge Cake image

My mom loves to eat this Lemon Cake as it's not sweet. It's refreshing, moist and gives a great lemony taste! It can be a muffin or a cake. Best when served warm.

Provided by AbakerA

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

175 g butter
175 g sugar
3 eggs, beaten
175 g self-raising flour
3 tablespoons lemon juice
1 lemon, rind of, grated

Steps:

  • Cream butter and sugar until light and fluffy.
  • Beat in eggs.
  • Sift over the flour, add lemon juice and rind.
  • Fold together to form smooth batter.
  • Spoon into the dish and level the top.
  • Bake for 30 minutes.
  • Top may look wet but the cake should test cooked.

Nutrition Facts : Calories 461.4, Fat 26.2, SaturatedFat 15.7, Cholesterol 155.3, Sodium 613.3, Carbohydrate 51.5, Fiber 0.8, Sugar 29.5, Protein 6.3

LEMON SPONGE CAKE



Lemon sponge cake image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

EASY LEMON LAYER CAKE



Easy lemon layer cake image

Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing

Provided by Liberty Mendez

Categories     Dessert

Time 1h25m

Number Of Ingredients 14

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
75g natural yogurt
1 tsp vanilla bean paste or extract
3 lemons, zested
150g granulated sugar
3 lemons, zest of 2 pared into strips, juiced (you'll need 60ml)
150g unsalted butter, softened
150g icing sugar, sieved
1 tsp vanilla bean paste or extract
300g full-fat soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
  • Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
  • Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
  • For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
  • Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.

Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Choose the right lemons. Meyer lemons are the best choice for this recipe because they are sweeter and less tart than other varieties. If you can't find Meyer lemons, you can use regular lemons, but you may need to add a little extra sugar to the batter.
  • Zest the lemons finely. The zest is the flavorful part of the lemon peel, so it's important to zest it finely so that it distributes evenly throughout the cake. You can use a microplane zester or a vegetable peeler to zest the lemons.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake light and airy.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Fold in the flour and baking powder gently. Overmixing the batter will make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This easy lemon sponge cake is a delicious and refreshing treat that is perfect for any occasion. The cake is light and airy, with a bright lemon flavor. The lemon frosting is the perfect complement to the cake, and it adds a touch of sweetness and tartness. This cake is sure to be a hit with everyone who tries it.

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