Lemon Sponge Cake Recipe
Lemon sponge cake recipe is a light, airy dessert made with whipped eggs, sugar, flour, and fresh lemon zest or juice. Its delicate texture and bright citrus flavor make it refreshing and satisfying. Often served with a glaze, frosting, or lemon curd, it’s perfect for any occasion. This cake is simple to make and always a crowd-pleaser.
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
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 |