Easy Lemon Sponge Cake Recipe

Delicate, fragrant, fluffy, made from ordinary products! Lemon sponge cake is great for making cakes. If you layer the cakes with whipped cream, you will get a very tasty cake with a light, refreshing lemon note. Making sponge cake is quite simple, even a beginner can do it.
cook time: 2h
Noah Merrick
Easy Lemon Sponge Cake Recipe

Nutrition Facts (per serving)

293
Calories
10g
Fat
40g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Sugar 170 g
Lemon zest 1 tbsp
Wheat flour 170 g
Butter 60 g
Milk 120 g
Eggs 3 pc
Soda 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make lemon sponge cake? Take a deep bowl in which you will prepare the dough. Break eggs into it and add sugar. Turn on the mixer at its highest setting and beat the eggs for a few minutes until the mixture increases in volume and becomes light and fluffy. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 2

Step 2
At the same time, while the eggs are being beaten, combine the milk and butter in a saucepan and place on low heat. Bring to a boil and stir until the butter has completely melted.

Step 3

Step 3
Rinse the lemon well with a brush. Remove the zest from it using the smallest grater. Try to remove only the yellow part without touching the white part. The white part of citrus fruits is bitter.

Step 4

Step 4
Add the hot milk mixture and sifted flour and soda to the beaten eggs in 2-3 additions by hand, using a whisk. To maintain the fluffiness of the dough, stir it gently, not vigorously. It is important to sift the flour to saturate it with oxygen. Then the sponge cake will turn out airy and rise well during baking.

Step 5

Step 5
Add lemon zest to the dough and stir.

Step 6

Step 6
Pour the dough into a springform baking dish (I have a diameter of 18 cm) and place in the oven, preheated to 180 degrees, for 40-50 minutes. To make it easier to remove the biscuit from the mold, the bottom can be covered with baking paper and pressed with the sides of the mold. When the top layer of the sponge cake is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the pan can be removed from the oven.

Step 7

Step 7
Cool the finished biscuit and remove it from the mold. Run a sharp knife around the edges and remove the sides. To make it easier to work with, put the cooled biscuit in a bag and put it in the refrigerator for at least 4 hours. Use the sponge cake to assemble a cake or just for tea, as a pie. Bon appetit!

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