Lemon Sponge Cake
This lemon sponge cake recipe is so simple to make and is bursting with lemon flavor from the extract and homemade curd. The airy texture will remind you of angel food cakes and can be decorated so many ways.
Ingredients
- 5 large eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon extract or 4-5 drops of lemon oil
- 1 cup sifted all-purpose flour
- Zest of 1 lemon
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1-2 cups lemon curd
Instructions
- Preheat the oven to 325°F. Grease and flour two 8” cake pans and set aside (you can also line the bottoms with parchment paper.)
- In the bowl of a standing mixer, beat together eggs, sugar, and lemon extract/oil for 5 minutes, until the mixture is thick and pale yellow.
- Mix in lemon zest.
- Use a spatula to gently fold the flour, ½ cup at a time, into the egg mixture.
- Transfer the batter, divided evenly between the two prepared pans.
- Bake for 20 minutes. Remove from the oven and cool completely.
- Just before assembling, whip the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form - do not overbeat or the whipped cream will turn to butter.
- Assemble the cake by setting out the first layer of cake. Top with a layer of lemon curd and a layer of whipped cream. Place the second layer on top of the filling. Add another layer of lemon curd and swirls of whipped cream or simply a layer of whipped cream.
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Notes
Storage:
Keep in the refrigerator for 5 days lightly covered.
Notes:
This cake is very light and airy because sponge cakes do not contain fat except what's in the eggs. It resembles an angel food cake in texture.
Since we do not use other leavening agents, whipping the eggs and sugar together is what gives us the volume, which triples when mixed.
Use a stand mixer for the recipe if possible.
The filling of curd and whipped cream adds flavor and depth to a simple cake.
If you like more of a regular cake texture, try the Lemon Layer Cake.
Use an angel food cake cutter or short, quick strokes with a serrated knife to slice this cake.
Nutrition
Calories: 269kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 88mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 391IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
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