Lemon Sponge Cake Recipes

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

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 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.

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 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 SPONGE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
• In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
• In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
• Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

LIGHT LEMON SPONGE CAKE

Steps:

• Preheat oven to 160C/fan and then Grease or line the cake tin
• In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
• Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
• Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
• To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
• It should be golden brown on top!
• Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
• Repeat steps 1-6 for the second cake tier.
• Whilst the cakes are cooling prepare the buttercream;
• using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
• When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
• Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
• Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)