Lemon Sponge Cake

Table of Contents

1. Lemon Sponge Cake Ingredients
2. Substitutions And Additions
3. How To Make This Lemon Sponge Cake Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. Frequently Asked Questions
8. More Recipes You’ll Love
9. JUMP TO RECIPE

Lemon sponge cake is a vintage dessert that’s both beautiful to look at and tastes delicious. Its fluffy texture, combined with a signature citrus flavor, makes it irresistible to anyone looking to satisfy their sweet tooth.

Lemon Sponge Cake Ingredients

Sponge cakes are made with no fat in the batter (except for eggs) and resemble an angel food cake in texture.

When you take a bite of the cake, it will melt in your mouth. The flavor from the lemon adds an extra layer of flavor that is delightfully refreshing. 

Creamy lemon curd and whipped cream add depth to an otherwise very simple cake.

Substitutions And Additions

TOPPING: This cake is simple and perfect as is, but you could add whipped cream or fresh berries on top.

LEMON ZEST: If you find yourself without fresh lemons, you can still infuse that zesty flavor. Swap the lemon zest with an equal amount of orange or lime zest.

These citrus alternatives will bring a slightly different dimension to the cake while maintaining that refreshing quality.

VANILLA EXTRACT: While vanilla adds a wonderful taste to the cake, almond extract can be a good alternative.

Just remember that almond extract has a stronger flavor, so use a bit less than the suggested amount of vanilla to avoid overpowering the delicate lemon.

CITRUS GLAZE: Top the cake with a citrus glaze. Stir fresh lemon juice into powdered sugar until the glaze is thick yet pourable, and add it to your cake just before serving.

How To Make This Lemon Sponge Cake Recipe

This sponge cake will come together with a simple batter. Once baked, you will layer the cake with whipped cream and lemon curd for a tasty dessert.

STEP ONE: Preheat the oven to 325°F.

Grease and flour two 8-inch cake pans and set aside, or you can also line the bottoms with parchment paper.

STEP TWO: In the bowl of a stand mixer, beat together the eggs, sugar, and lemon extract/oil for five minutes until the mixture is thick and pale yellow.

You can also use a hand mixer if that is what you have available to you.

STEP THREE: Mix in the lemon zest.

STEP FOUR: Use a spatula to gently fold the flour, half a cup at a time, into the egg mixture.

STEP FIVE: Transfer the cake batter, divided evenly between the two prepared pans.

STEP SIX: Bake in the preheated oven for 20 minutes.

Remove from the oven and let the cake cool completely.

STEP SEVEN: Just before assembling, whip the heavy cream in a mixing bowl 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.

STEP EIGHT: 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.

How To Serve

The lemon cake recipe pairs perfectly with our strawberry jam or raspberry jam for a light dessert. 

It can also be served with a scoop of vanilla ice cream or drizzled with a citrus glaze for extra sweetness. 

Try adding fresh fruits such as blueberries, strawberries, and raspberries to the top of the cake for a colorful presentation.

For a different type of lemon cake, try the lemon layer cake or the lemon pound cake. 

Storage

Whether you’re looking to make it ahead, save leftovers, or simply savor it later, let’s dive into the art of storing this citrusy delight.

MAKE AHEAD: Bake the cake as directed in the recipe, allow it to cool completely, and then wrap it tightly in plastic wrap or aluminum foil.

Store it at room temperature for up to 24 hours before serving to ensure it retains its fresh, moist texture and lemony flavor.

IN THE FRIDGE: Store this fluffy cake lightly covered with a piece of plastic wrap or in an airtight container in the refrigerator for up to five days.

IN THE FREEZER: You can also store the cake in the freezer for up to a month.

Why We Love This Recipe

There are lots of reasons that we adore this simple lemon cake, including:

CITRUS BLISS: This cake bursts with the bright, refreshing flavor of lemon. Each bite is a delightful balance of tangy and sweet, making it the perfect treat for citrus lovers.

LIGHT AND AIRY TEXTURE: The name “sponge cake” says it all. This dessert boasts a wonderfully light and airy texture that practically melts in your mouth. It’s a delightful contrast to the vibrant lemon flavor.

ELEGANT: This cake’s simplicity is its elegance. With straightforward ingredients and easy preparation, it’s a recipe that anyone can master. Whether you’re a beginner or a seasoned baker, this cake is a winner.

This bright and tangy lemon sponge cake is a delicious dessert everyone can enjoy. Whether you’re just looking for a refreshing dessert after dinner or have something special planned, this light cake will be the perfect addition.

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