Lemon Sponge Cake Recipe With Lemon Cream
Written by MasterClass
Last updated: Nov 26, 2023 • 3 min read
This light, lemony cake makes for a delicate and delicious dessert, especially when topped with whipped cream and fresh berries.
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What Is Lemon Sponge Cake?
Lemon sponge cake is a light, springy cake made from flour, whisked eggs, sugar, and fresh lemon. The defining feature of a sponge cake is the whisked eggs—the foamy structure of the eggs allows the cake to rise without baking powder or baking soda. The airy texture of sponge cake absorbs liquid, which is why it serves as the base for desserts like tres leches cake and trifle.
In the French tradition, sponge cake is made by whisking whole eggs is called génoise, while sponge cake made by whisking the egg whites and egg yolks separately is known as biscuit. Some sponge cake includes the addition of cold butter, but many recipes are butter- and oil-free.
5 Tips for Making Lemon Sponge Cake
Follow these tips for the best lemon sponge cake:
- 1. Use room temperature eggs. Since sponge cakes rely primarily on eggs for volume, take your eggs out of the fridge beforehand and allow them to reach room temperature. The eggs will trap air more efficiently when beat at the right temperature, leading to a spongier cake. To speed up the process, place the eggs in a bowl of lukewarm water for a few minutes.
- 2. Make it a layer cake. Bake two rounds of lemon sponge cake and fill with buttercream frosting, fruit compote, lemon curd, or any filling you like. For a lemony twist on a classic British Victoria sponge cake, layer the lemon sponges with berry jam and clotted cream.
- 3. Avoid overbaking. There are several ways to know if the cake is done. When jiggled, the cake should still be a little bouncy in the middle. When the top is gently pressed, it should bounce back. Or, stick a cake tester (or toothpick or paring knife) into the center, and if it comes out clean, it is done.
- 4. Bake cupcakes. For individual lemon chiffon cakes, pour batter into a lined muffin tin and bake. Top with whipped cream and fresh raspberries.
- 5. Make a Swiss roll cake. Depending on the desired presentation, you can bake sponge cake in a regular round cake pan, a tube pan, or even a jelly roll pan for a Swiss roll cake.
Simple Lemon Sponge Cake Recipe
makes
1 8-inch round cakeprep time
20 mintotal time
45 mincook time
25 minIngredients
For the cake:
For the lemon cream:
- 1
Lightly grease a round, 8-inch cake pan.
- 2
Line the bottom of the pan with a circle of parchment paper. Line the sides of the pan with a strip of parchment paper.
- 3
Lightly grease the parchment paper and dust it with flour.
- 4
Preheat the oven to 350 degrees Fahrenheit.
- 5
Sift the all-purpose flour and salt together into a large bowl.
- 6
In the bowl of a stand mixer fitted with the whisk attachment (or in a large stainless steel mixing bowl using a balloon whisk or a hand mixer), whisk the eggs and sugar on medium-high speed. Whisk until the egg mixture holds a ribbon trail for 10 seconds when the whisk is lifted, about 5 minutes if using an electric mixer.
- 7
Add vanilla extract, lemon juice, and lemon zest and whisk until just incorporated, a few seconds more.
- 8
Sift one-third of the flour mixture over the egg mixture and gently fold to incorporate, being careful not to deflate the egg mixture.
- 9
Sift the rest of the flour over the batter and gently fold to incorporate. Avoid overmixing.
- 10
Immediately pour the cake batter into the prepared pan and bake in the preheated oven. Bake until the cake shrinks away from the sides of the pan and a toothpick inserted into the center of the cake comes back clean, about 25 minutes.
- 11
Leave the cake in the pan until cool enough to handle, then invert onto a wire rack and cool to room temperature.
- 12
Meanwhile, in a medium bowl, whisk together the cream, lemon extract, and sugar until soft peaks form.
- 13
Transfer the cake to a serving plate. Dust powdered sugar on top of the cake before serving, then dollop with lemon cream.
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