Lemon sponge cake recipe from My Baking Addiction stands out with its bright lemon flavor and soft, tender crumb. This recipe delivers a delicious cake that balances sweet and tangy notes beautifully.
I made this lemon sponge cake recipe several times, each bake turning out moist and flavorful. Sometimes I followed the bakery-style method exactly, but other times I adjusted the lemon zest and juice slightly to enhance the freshness.
This lemon sponge cake recipe became a favorite because it never fails to impress friends and family. Now, I’ll walk you through each step of preparing this lemon sponge cake recipe so you can enjoy the process and results.
Lemon Sponge Cake Recipe
This lemon sponge cake recipe is a light, airy dessert bursting with fresh citrus flavor. The combination of lemon zest and juice gives it a bright, tangy taste that cuts through the sweetness perfectly.
The texture is soft and fluffy, making each bite melt in your mouth. It’s a simple cake that feels special without being complicated, suitable for any occasion from casual tea time to celebrations.
The balance of butter and eggs creates richness while the baking powder ensures a nice rise. This lemon sponge cake recipe is a delightful way to enjoy lemon in a classic, comforting form.
How To Prepare Lemon Sponge Cake Recipe?
To make this lemon sponge cake recipe perfectly, I’ll guide you through every step with clear instructions and helpful tips.
I’ll also share the kitchen tools that make baking easier, though you only need the basics to get started. No worries if you’re missing something you’ll still bake a wonderfully tasty and light lemon cake!
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Course: Dessert / Snack
Difficulty: Easy
Cuisine: Classic British / American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Zester or grater
- Measuring cups and spoons
- 8-inch round cake pan
- Spatula
- Cooling rack
- Sieve (if dusting with powdered sugar)
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar or lemon glaze (for decorating)
How To Make Lemon Sponge Cake Recipe
1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. Cream the butter and sugar together in a large mixing bowl until light and fluffy — this usually takes about 3-5 minutes with an electric mixer. This step is crucial to get a light sponge.
3. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice until evenly combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing, or your cake could turn dense.
5. Pour the batter into your prepared pan, smoothing the top with a spatula. Place in the oven and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with lemon glaze before serving.
Notes: Make sure your butter is softened to room temperature for easy creaming. Fresh lemon juice is key for the authentic bright lemon flavor. You can replace powdered sugar with a lemon glaze for a more tangy finish.
Nutrition Facts Lemon Sponge Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Carbohydrates | 40g |
| Protein | 4g |
| Sugar | 30g |
Why You Should Try This Recipe Today?
Trying this lemon sponge cake recipe today means enjoying a homemade dessert that’s both fresh and satisfying. The combination of zesty lemon and soft cake makes each bite refreshing and comforting.
Lemon sponge cake recipe easy to prepare, using everyday ingredients, so you don’t need to spend hours in the kitchen. Baking this cake also fills your home with a wonderful, inviting scent that lifts the mood.
Whether for a family treat or a small celebration, this lemon sponge cake recipe delivers a delightful experience. Once you try it, you’ll want to make it again and again.
Serving Suggestions
Serve this lemon sponge cake recipe simply dusted with powdered sugar for a classic look. For extra indulgence, drizzle a lemon glaze over the top to enhance the citrus flavor.
It pairs beautifully with fresh berries like raspberries or strawberries, which add a pop of color and natural sweetness.
A dollop of whipped cream or a scoop of vanilla ice cream makes it feel more special. For a light touch, serve alongside a cup of tea or a fresh herbal infusion.
This lemon sponge cake recipe also works well as a base for layered desserts with lemon curd or mascarpone filling.
Health Benefits Of Lemon Sponge Cake Recipe
Lemon sponge cake recipe, while a dessert, includes some ingredients with nutritional benefits. Lemons add a boost of vitamin C, which helps strengthen the immune system and supports healthy skin.
The fresh lemon zest and juice bring natural flavor and antioxidants. Eggs provide protein and essential vitamins like B vitamins that aid in energy and cell health.
Butter adds richness and some fat, which the body needs for energy and nutrient absorption, though it should be consumed in moderation.
Enjoying this lemon sponge cake recipe occasionally can be a tasty way to satisfy a sweet craving without overindulging.
My Tips Tips For Success!
1. When ingredients are at room temperature, they combine more smoothly, creating a lighter, fluffier batter. Cold butter can result in uneven mixing and a denser texture.
2. The zest holds the essential oils of the lemon, delivering a bright, intense citrus flavor that fresh juice alone can’t match. It really elevates the cake’s taste.
3. Sifting the flour, baking powder, and salt removes lumps and aerates the mixture, helping your cake rise evenly and stay tender.
4. Overmixing develops gluten, which makes the cake tough. Gently folding in the dry ingredients keeps the sponge soft and light.
5. Too much flour makes the cake dry and crumbly. Use a kitchen scale or spoon and level your flour when measuring for accuracy.
6. Start checking your cake a few minutes before the recommended baking time by inserting a toothpick. This prevents overbaking, which can dry out the sponge.
7. If the cake is warm, powdered sugar will melt and glaze may slide off. Allow it to cool on a wire rack so toppings stay intact and look beautiful.
Variations Lemon Sponge Cake Recipe
Here are five of the best variations for your lemon sponge cake recipe:
➤ Lemon and Blueberry Sponge Cake: Add fresh or frozen blueberries into the batter before baking. The juicy berries complement the tart lemon, creating a fruity and vibrant cake.
➤ Lemon Poppy Seed Sponge Cake: Stir in about 2 tablespoons of poppy seeds to the batter. The tiny seeds add a pleasant crunch and a subtle nutty flavor that pairs beautifully with lemon.
➤ Lemon and Raspberry Layer Cake: Slice the baked sponge cake into layers and spread raspberry jam or fresh raspberry puree between them. The sweet-tart raspberries enhance the citrus flavor.
➤ Lemon Almond Sponge Cake: Substitute a small portion of the flour with almond flour or finely ground almonds. This adds moisture and a delicate nutty richness to the cake.
➤ Lemon Coconut Sponge Cake: Fold shredded coconut into the batter or sprinkle on top before baking. This gives the cake a tropical twist with extra texture and flavor.
Additions And substitutions
Here are some useful additions and substitutions to customize your lemon sponge cake:
Additions
- Fresh blueberries or raspberries mixed into the batter for fruity bursts.
- A teaspoon of vanilla extract to deepen the flavor.
- A tablespoon of poppy seeds for extra texture and a nutty note.
- Grated ginger or a pinch of cinnamon for a subtle spice twist.
- Chopped nuts like almonds or pistachios added to the batter or sprinkled on top.
Substitutions
- Butter can be replaced with coconut oil or a dairy-free margarine for a dairy-free version.
- All-purpose flour can be swapped with a gluten-free flour blend to accommodate gluten intolerance.
- Granulated sugar may be replaced with coconut sugar or honey, but adjust wet ingredients if needed.
- Eggs can be substituted with flaxseed or chia “eggs” to make the recipe vegan-friendly.
- Fresh lemon juice can be replaced with bottled lemon juice if fresh isn’t available, though fresh offers better flavor.
How To Store Leftovers
To store leftover lemon sponge cake recipe, first make sure it’s completely cooled to prevent moisture buildup. Wrap the cake tightly in plastic wrap or place it in an airtight container to keep it fresh.
Store it at room temperature if you plan to eat it within 2 days. For longer storage, keep the wrapped cake in the refrigerator for up to 5 days.
If you want to save it even longer, freeze the cake by wrapping it in plastic wrap and then in foil; it will stay good for up to 2 months. Thaw at room temperature before serving.
FAQs About Lemon Sponge Cake Recipe
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice gives the brightest, most natural flavor, you can use bottled lemon juice if needed. Just make sure it’s 100% lemon juice without added sugars or preservatives, as those can affect the taste.
What type of flour should I use for the best texture?
All-purpose flour is ideal because it provides the right balance of structure and tenderness. Using cake flour will make the sponge even lighter, but the texture might be slightly different.
How can I tell when the cake is fully baked?
The best way is to insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it’s wet or sticky, it needs more time.
Is it possible to make this recipe gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum or other binding agents. Keep in mind that texture may vary slightly, but the flavor will remain delicious.
Can I add frosting or glaze to this cake?
Definitely. A simple lemon glaze made from powdered sugar and lemon juice complements the cake beautifully. For something richer, cream cheese frosting also pairs wonderfully with the lemon flavor.
How long will the lemon sponge cake stay fresh?
If wrapped well or kept in an airtight container, the cake stays fresh at room temperature for 2-3 days. In the refrigerator, it can last up to 5 days, but be sure to bring it to room temperature before serving for best taste.
Conclusion
This delicious lemon sponge cake recipe idea brought me so much joy while baking and even more while eating. The bright lemon flavor combined with the soft, tender texture made it one of the best cakes I’ve had.
I’m confident that once you try making it, you’ll understand why it’s so special. The lemon sponge cake recipe is simple to follow, and the results are truly rewarding.
Soon, you’ll be enjoying this cake just as much as I did. Happy baking and even happier tasting!
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Lemon Cream Cheese Dump Cake – Perfect For Any Occasion
Lemon Sponge Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Zester or grater
- Measuring cups and spoons
- 8-inch round cake pan
- Spatula
- Cooling rack
- Sieve (if dusting with powdered sugar)
Ingredients
- 1 cup 226g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 4 large eggs
- Zest of 2 lemons
- ¼ cup 60ml fresh lemon juice
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Powdered sugar or lemon glaze for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy — this usually takes about 3-5 minutes with an electric mixer. This step is crucial to get a light sponge.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice until evenly combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing, or your cake could turn dense.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Place in the oven and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle with lemon glaze before serving.
Notes
Nutrition Facts Lemon Sponge Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Carbohydrates | 40g |
| Protein | 4g |
| Sugar | 30g |