LEMON-FLAVORED SPONGE CAKE is a burst of goodness! The lemon-scented sponge cake batter is soft and fragrant, and the cream completes the aroma, making it so silky and pleasant on the palate!
I deliberately made an all-lemon dessert because it is a fresh summer flavor that generally pleases many and is a true delight.
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I have opened a recipe channel open to everyone for free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you are lemon fans too, I leave you with other sweet recipes with lemon as the main ingredient:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
LEMON SPONGE CAKE INGREDIENTS
- 4 eggs
- 2 egg yolks
- 2 tbsp lemon juice
- 1 tbsp quick lemon paste (blend the zest of 1 lemon with 1 tbsp of sugar taken from the total)
- 5/6 cup cup sugar
- 1/4 cup potato starch
- 1/8 cup all-purpose flour
- 1 1/4 cups cream cheese
- 1/2 cup butter
- 1 lemon zest
- 1 cup fresh liquid cream
- 1 tbsp granulated sugar
- 1 lemon (sliced for the final decoration)
- 1 cup powdered sugar
- 3 drops yellow food coloring (3/4 drops)
TOOLS FOR LEMON SPONGE CAKE RECIPE
9-INCH PAN
- Mixers
- Spatulas
- 2 Mixing Bowls
- Scales
- Cake Pans
- Piping Bags
- Star Nozzles
- Knives
- Cooling Racks
- Peelers
- Blenders
FOR PREPARING THE LEMON SPONGE CAKE RECIPE
I start by preparing the sponge cake and with a peeler I take all the yellow zest of the lemon and put it in a blender with 1 tablespoon of sugar taken from the total indicated in the ingredients.
I blend for a minute and then put the lemon paste in a container and move on…
In the stand mixer’s bowl or a mixing bowl, I put the eggs and yolks and whisk them with the granulated sugar.
I proceed in the same way if using a bowl and electric beaters to obtain a ribbon-like batter.
I add the just-made lemon paste, the sifted flour with the potato starch, and gradually incorporate the dry ingredients with the spatula or at very low speed.
I also add the lemon juice, mix again, and pour the batter into the 9-inch pan with release agent or oil and flour or dampened and squeezed parchment paper, leveling the surface well.
I bake in a preheated oven at 350°F and let it cook for about 30 minutes or depending on the characteristics of our home oven.
Once cooked, I let it cool for a few minutes, then I unmold the lemon sponge cake possibly onto a cooling rack.
FOR THE CREAM in the bowl, I put the cream cheese, the softened butter at room temperature, and start beating it all together.
Then I add the cream in several additions, the powdered sugar, and a few drops of food coloring to enhance the yellow color reminiscent of the dessert’s flavor.
In just a few moves, the cream will form, and we can, after sealing it in an airtight container, store it in the fridge while the lemon sponge cake cools perfectly.
When it’s time to assemble the soft and lemon-flavored filled cake, I cut the cake in half and fill it with the cream.
I add the second layer and decorate it as desired with the lemon cream placed in the piping bag with a star nozzle that I prepared.
If you like, place the lemon slices as final decoration on the peaks…
Of course, I tasted it, and it is delicate, soft, lemony but NOT TOO LEMONY … in short, it’s good!
Enjoy your meal! Annalisa
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