Lemon Sponge Cake Ii Recipes

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)

Steps:

• Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
• Finely grate the zest of two lemons.
• Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
• Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
• Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
• Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
• Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)

Steps:

• Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).
• In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process.
• Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it's combined.
• Add flour/baking powder mix to the batter and use a spatula to mix. When it's come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).
• Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean.
• Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool.
• When cakes are completely cooled, you can then fill and cover with frosting.

LEMON CAKE - WITH A SECRET FLUFFY LEMON FROSTING

Steps:

• Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 9). Place shelf in the middle of the oven.
• Cake pans: Grease 3 x 20cm / 8" cake pans with butter, then line with parchment / baking paper. (Note 10 more pan sizes) Best to use cake pan without loose base, if you can.
• Whisk flour, baking powder and salt in a large bowl. Set aside.
• Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• With the beater still going, pour the sugar in over 45 seconds.
• Then beat for 7 minutes on speed 8, or until tripled in volume and white.
• Heat Milk-Butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok). If you do this ahead, cover and keep hot while beating eggs.
• Gently add flour: When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can't see flour, stop straight away.
• Lighten hot milk with some Egg Batter: Pour hot milk, vanilla, lemon juice and zest and oil into the now empty flour bowl. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth - you can be vigorous here. Will look foamy.
• Slowly add milk: Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.
• Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.
• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles (Note 10 for why)
• Bake 23 minutes or until golden and toothpick inserted into centre comes out clean.
• Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down - slight dome will flatten perfectly. Level cake = neat layers.
• Frost with provided Lemon Frosting, or Lemon Cream Cheese Frosting from this Lemon Blueberry Layer Cake recipe.
• Thickening roux: Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
• Add milk: While whisking constantly, slowly pour the milk in (this ensure it's lump free). As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.
• Thicken roux: Cook until the mixture thickens in a thick, dolloping custard - see video for texture. (Note 13 tip)
• Cool: Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (20 min counter then 30 min fridge), but do not let it get fridge cold. (Note 14) It will firm into a very thick paste.
• FROSTING - cream butter: Beat butter with either a handheld beater or stand mixer (with whisk attachment) for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
• FROSTING - add roux: While beating on speed 5, add the roux one heaped tablespoon at a time. Take about 1 minute to add it all. Once all added, add lemon zest and juice, then whip for 2 minutes until you can see that it is stiff enough to hold peaks liek whipped cream. Do not whip more than 4 to 5 minutes (this will activate starch and make it sticky).
• Flip a cake layer upside down (for level surface). Spread with 3 - 4mm / 0.12 - 0.16" frosting. Top with another upside cake layer, spread with ore frosting. Cover with final cake layer then use remaining frosting to cover top and sides.

MINI LEMON SPONGE CAKES

Steps:

• Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
• Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
• Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
• Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
• Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
• Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
• Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.

SIMPLE LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
• Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER

Steps:

• Heat the oven to 325 degrees Fahrenheit/160 degrees Celsius.
• Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/1/4-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside.
• Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour 1/2 cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots.
• Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it's split a little with some smaller cubes of butter, but that's O.K.
• Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don't move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil.
• Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons.
• During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce.
• Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.

LEMON SPONGE CAKE

Steps:

• Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
• Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
• Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
• When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
• To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
• While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
• Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

EASY LEMON SPONGE CAKE

Steps:

• Cream butter and sugar until light and fluffy.
• Beat in eggs.
• Sift over the flour, add lemon juice and rind.
• Fold together to form smooth batter.
• Spoon into the dish and level the top.
• Bake for 30 minutes.
• Top may look wet but the cake should test cooked.

LEMON SPONGE PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl cream together the butter and sugar until light and fluffy.
• Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
• In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
• Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

LEMON SPONGE CAKE

Steps:

• Sift flour, baking powder, and salt.
• In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
• Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
• Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
• Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.