Lemon Sponge Cake Recipe

Lemon Sponge Cake is a timeless classic, celebrated for its light, fluffy texture and vibrant lemon flavor. This dessert is perfect for any occasion—be it a festive gathering, a tea party, or simply as an everyday treat. Its naturally low-fat content and versatility make it a delightful base for various toppings, such as fresh fruits, whipped cream, or a simple dusting of powdered sugar. This recipe ensures a cake that’s not only easy to make but also bursting with refreshing citrus goodness.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Cooling Time: 15 minutes
• Total Time: 60 minutes

Ingredients

• Dry Ingredients:
  • 1 cup (125g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 4 large eggs (separated)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (120ml) milk, warmed
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
• Optional:
  • Powdered sugar (for dusting)

Instructions

Step 1: Prepare Your Tools and Ingredients

Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch (20 cm) round cake pan with parchment paper. Ensure your eggs are at room temperature for easier whipping.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: Beat the Egg Whites

In a clean mixing bowl, use a hand or stand mixer to whisk the egg whites until soft peaks form. Gradually add half the sugar (1/4 cup), beating until stiff, glossy peaks form. Set aside.

Step 4: Cream the Egg Yolks and Sugar

In another bowl, whisk the egg yolks and the remaining sugar until the mixture becomes pale and fluffy. Add the melted butter, warmed milk, lemon juice, lemon zest, and vanilla extract. Whisk until fully combined.

Step 5: Combine Wet and Dry Ingredients

Gently fold the sifted dry ingredients into the egg yolk mixture. Mix until just incorporated. Do not overmix to preserve the light texture.

Step 6: Fold in the Egg Whites

Using a spatula, fold in the whipped egg whites in three batches. Be gentle to retain as much air as possible in the batter, ensuring a fluffy sponge.

Step 7: Pour and Bake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack and allow it to cool completely.

Serving Suggestions

Before serving, dust the top of the cake with powdered sugar for a classic finish. Alternatively, serve it with fresh berries, whipped cream, or a dollop of lemon curd for an indulgent touch. The cake is perfect with a cup of tea or coffee, offering a refreshing balance of sweetness and citrus flavor.

This Lemon Sponge Cake is a perfect harmony of lightness and citrusy goodness. Its simplicity allows you to customize it with your favorite toppings, making it suitable for any celebration or casual indulgence. The ease of preparation and universally loved flavors will make this recipe a staple in your baking repertoire. Whether you enjoy it as is or pair it with complementary accompaniments, this cake promises to delight with every bite.