LEMON-FLAVORED SPONGE CAKE with filling is a feast of goodness! The lemon-scented sponge cake batter is soft and fragrant, and the cream completes the aroma in such a silky and pleasant way on the palate!
I intentionally made an all-lemon dessert because it’s a fresh summer flavor and generally appeals to many, making it a real treat.
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, to which you can subscribe by clicking on 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 also a lemon fan, here are some other sweet recipes with lemon as the main ingredient:
- Difficulty: Medium
- Cost: Moderate
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE LEMON SPONGE CAKE
- 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 oz sugar
- 0.3 cup potato starch
- 0.7 oz all-purpose flour
- 10.6 oz cream cheese
- 3.5 oz butter
- 1 lemon zest
- 1 cup cup heavy cream
- 1 tbsp granulated sugar
- 1 lemon (sliced for final decoration)
- 4.4 oz powdered sugar
- 3 drops yellow food coloring (3/4 drops)
Tools RECIPE LEMON-FLAVORED SPONGE CAKE WITH FILLING
22 CM MOLD
- Stand Mixers
- Spatulas
- 2 Mixing Bowls
- Scales
- Baking Pans
- Piping Bags
- Star Nozzles
- Knives
- Cooling Racks
- Peelers
- Mixers
FOR THE PREPARATION OF THE LEMON-FLAVORED SPONGE CAKE WITH FILLING RECIPE
Start by preparing the sponge cake and use the peeler to take all the yellow zest from the lemon and place it in a mixer with 1 tbsp of sugar taken from the total amount indicated in the ingredients.
Blend for a minute, then place the lemon paste in a container and move on…
In the bowl of the stand mixer or in a mixing bowl, combine the eggs and yolks and whip for a long time with the granulated sugar.
Proceed in the same way if using a bowl and electric whisk to achieve a mass that falls like a ribbon.
Add the lemon paste just made, the sifted flour with the potato starch, and gradually incorporate the dry ingredients with the spatula or at very low speed.
Add the lemon juice, mix again and pour the batter into the 22 cm mold with release agent or oil and flour or wet and squeezed parchment paper, smoothing well on the surface.
Bake in a preheated oven at 347°F (175°C) for about 30 minutes or depending on the characteristics of our home oven.
Once cooked, let it cool for a few minutes, then unmold the lemon sponge cake ideally onto a cooling rack.
FOR THE CREAM in the bowl, place the cream cheese, soft butter at room temperature, and start whipping everything together.
Then add the cream in several additions, the powdered sugar, and a few drops of food coloring to enhance the yellow color reminiscent of the cake’s flavor.
In just a few moves, the cream will form, and after sealing it in an airtight container, place it in the fridge while the lemon sponge cake cools completely.
When it’s time to assemble the soft lemon-flavored cake with filling, cut the cake in half and fill it with the cream.
Add the second layer and decorate as desired with the lemon cream placed in the piping bag with a star tip that I prepared.
If you wish, arrange the lemon slices as a 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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