Best 2 Lemon Genoise Cake Recipes

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Welcome to the world of delectable desserts, where we embark on a culinary adventure to discover the secrets of creating a perfect lemon genoise cake. This classic French sponge cake, known for its light and airy texture, is a symphony of flavors that will tantalize your taste buds. As we delve into the art of baking, we'll explore the delicate balance of ingredients, the precise techniques, and the secrets behind achieving that perfect golden-brown crust. Whether you're a seasoned baker or just starting your culinary journey, let's embark on a delicious voyage to create a lemon genoise cake that will leave you craving for more.

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

VEGAN LEMON GENOISE CAKE



Vegan Lemon Genoise Cake image

I made this cake for my friends wedding last summer. Many of the guests (non-vegans) at the wedding were worried how the cake would taste. Everyone loved it! The Bride found the recipe somewhere online and we played with it. I tripled this recipe to make this for the wedding ( two 10 inch round cakes and two 8 inch round cakes) You could use my Easy Buttercream Icing # 425083, to ice the cake, but we used my Macadamia Nut Butter Buttercream Icing #425225. To make either of these icings vegan, just leave out the meringue powder. To fill the middle of the layers we used my Vegan Lemon Curd #425233.

Provided by CupcakeAngel

Categories     Dessert

Time 50m

Yield 2 8 inch cakes, 10-12 serving(s)

Number Of Ingredients 14

2 1/2 cups white flour
2 tablespoons white flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 cup margarine
2 tablespoons margarine
2 tablespoons lemon juice
1 cup water
1 large lemon, zest of
3/4 cup soymilk
1 1/2 teaspoons vanilla
1 teaspoon lemon extract

Steps:

  • Preheat oven to 350°F.
  • Prepare the pans by greasing with margarine and dusting with flour.
  • Mix the dry ingredients together with a whisk in a large mixing bowl.
  • Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
  • Add the remaining ingredients and beat one more minute.
  • Divide equally between the cake pans.
  • Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
  • Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
  • To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
  • When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
  • Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

LEMON GENOISE CAKE



Lemon Genoise Cake image

I needed an egg-free lemon cake recipe for Easter this year. I found a vegan one on this site, but since I just needed it to be egg-free, I added the dairy back in. I am really pleased with how this turned out.

Provided by MsLizze

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 15

2 1/2 cups cake flour
2 tablespoons cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons butter, softened
1/4 cup lemon juice
3/4 cup water
1 minced lemon, zest of
3/4 cup milk
1 1/2 teaspoons vanilla
24 ounces mascarpone cheese
5 lemons, juice of
1 1/2 cups powdered sugar

Steps:

  • For the cake:.
  • Preheat oven to 350°F.
  • Grease and flour two 9" round pans.
  • Mix the dry ingredients together in a large mixing bowl.
  • Add the butter, water, and lemon juice and beat on medium for one minute.
  • Add the remaining ingredients and beat on medium for one minute more.
  • Pour the batter into the prepared cake pans.
  • Bake for about 30 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
  • Let the cakes cool thoroughly before filling and frosting.
  • For the frosting:.
  • Combine the mascarpone cheese, lemon juice, and powdered sugar in a bowl and beat on high until thoroughly combined and medium peaks form.
  • Use it to fill and frost the cake.

Nutrition Facts : Calories 3978.9, Fat 79.6, SaturatedFat 48.5, Cholesterol 208.8, Sodium 3820.2, Carbohydrate 792.2, Fiber 7, Sugar 485, Protein 37.2

Tips:

  • Use fresh ingredients, especially the lemons. Fresh lemons will give your genoise cake a brighter flavor and aroma.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help them to emulsify properly and create a smooth, light batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that it rises evenly.
  • Don't open the oven door during baking. This can cause the cake to fall.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Lemon genoise cake is a classic dessert that is perfect for any occasion. It is light, fluffy, and bursting with lemon flavor. With a few simple tips, you can make a delicious lemon genoise cake that will impress your friends and family.

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