Citrus Sponge Cake Recipes

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.

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.

CITRUS SPONGE CAKE

Steps:

• Preheat oven to 335
• Combine buttermilk 1 and oil; set aside.
• Combine buttermilk 2 with eggs, zest, juice and vanilla. Mix to combine and break up eggs; set aside.
• Put flour, sugar, salt, baking powder, and baking soda in stand mixer bowl. Stir on low with paddle to combine.
• Add softened butter into flour mixture, mix on low speed until it resembles sand.
• Add buttermilk 1 and oil mixture and mix on medium speed (KA 4) for 2 minutes.
• Add buttermilk 2 mixture in 3 batches, mixing on low for 10 seconds between additions, scraping down each time.
• Pour into prepared (greased and parchment lined) 9" cake pan.
• Bake for 30-35 minutes, or until cake tester comes out clean.
• Remove cake pan to cooling rack for 10 minutes. Invert cake onto cooling rack until it releases from pan, removing parchment round. Cool completely.

LEMON SPONGE CAKE I

Steps:

• Sift together flour, salt, and baking powder.
• In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
• Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

CARAMELIZED LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Pour 200 grams (about 1 cup) sugar in a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)). Place the cake pan on the stove over low heat until caramelize the sugar (go turning the cake pan until stays completely caramelized).
• Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.
• In an electric mixer, beat on medium speed the egg yolks, the sugar and the lemon zest until obtain a creamy mixture. Add the lemon juice, vanilla extract and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture. Finally, fold gently the whipped egg whites with a spatula.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
• Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.

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.

CITRUS SPONGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Beat egg yolks until slightly thickened.
• Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
• Blend in orange juice, vanilla, orange and lemon peels.
• Sift together cake flour, baking powder and salt.
• Add to wet ingredients.
• In a separate bowl, beat egg whites until soft peaks form.
• Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
• Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
• Spoon into an ungreased 10 inch tube pan.
• Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
• Immediately invert pan and cool.

LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180°C or 350°F and grease two 8-inch cake pans.
• In a large mixing bowl, cream the butter and sugar together until light and fluffy.
• Mix in the eggs one at a time followed by the lemon zest, lemon juice, and milk.
• Add the flour, baking soda, baking powder, and salt. Mix until combined.
• Split the batter between 2 greased 8 inch round pans, and bake for 35-40 minutes or until a cake tester comes out clean.
• Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
• Place one layer of the cooled cake on a cake plate. Cover with the sliced strawberries.
• To make the cream, add all of the remaining ingredients into a food processor or mixer. Whip until thick (You'll know it's ready to use when you run a spoon through it and it doesn't collapse into the crevice).
• Cover the layer of strawberries with the cream, place the second layer on top of the cream and dust with powdered sugar and decorate with whole strawberries before serving.

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

Steps:

• Preheat the oven to 338°F (170°C).
• Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
• Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
• Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
• Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
• Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
• Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

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.

STICKY CITRUS SPONGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Finely grate the zest from 2 oranges into a large bowl. Cut the peel and pith from all the oranges with a serrated knife, and slice quite thickly.
• Drizzle the golden syrup evenly over the base of a greased 23cm round cake tin. There is no need to line the tin and it shouldn't have a loose bottom otherwise the syrup will bubble through. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
• Put all the remaining ingredients in the bowl with the zest and chopped orange. Beat with an electric hand mixer until smooth. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
• Bake for 45-50 mins until firm when pressed. Allow to settle for 5 mins before turning out. Drizzle with golden syrup if you like, and serve with custard or ice cream.

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:

• Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.
• In a large bowl, beat shortening and 1 1/2 cups sugar with an electric mixer.
• Stir in vanilla, lemon juice and lemon peel.
• Add egg yolks, one at a time, beating after each addition.
• In a medium bowl sift together flour, baking powder, baking soda and salt.
• Add flour mixture and milk alternately to batter, blending until smooth.
• In a clean, medium bowl, beat egg whites until frothy,
• gradually add remaining sugar, beating until stiff peaks form.
• Gently fold beaten egg whites into batter.
• Pour batter into prepared baking pans.
• Bake at 350 degree F for about 1 hour or until a wooden pick inserted in the center of the cake comes out clean.
• Cool cake for 5 minutes. Invert onto a wire rack and cool.

LEMON SPONGE CAKE

Steps:

• Set out a 9- or 10-inch-diameter tube pan with flat (not fluted) sides. Leave the pan ungreased; the cake will grip the sides as it bakes and rise higher than it otherwise would. Heat the oven to 325º F. Sift the flour, cornstarch, and salt into a bowl. Sift the mixture a second time and then set it aside. In a large mixing bowl, beat the egg yolks and 1 cup of the sugar with an electric mixer on medium-high speed for 5 minutes, scraping down the bowl once or twice. When you're done, the mixture should be thick, light, and greatly multiplied in volume. Then mix in the lemon and orange zests and juices and the vanilla extract on a very low speed for a few seconds, just until blended. Set aside. In another large mixing bowl, with clean beaters, beat the egg whites and cream of tartar on medium-high speed until the whites are thick and quite foamy. Gradually add the remaining 1/2 cup of sugar while continuing to beat the egg whites on high speed until they are stiff and glossy but not dry, like a meringue (about 7 minutes). Working quickly but gently, use a large rubber spatula to smoothly fold a third of the flour mixture into the beaten egg yolks. Next, fold in another third of the flour mixture along with a third of the beaten egg whites. Finally, fold in the rest of the flour, then the remaining egg whites, until the batter is evenly combined and no streaks of flour remain. Scrape the batter evenly into the tube pan and smooth the top with a spoon. Bake the cake on the center oven rack, without opening the oven, for 50 minutes. When done, the cake will be a rich golden brown and a thin skewer or toothpick inserted into its center will come out clean. Remove the cake from the oven and immediately invert the pan onto a wire rack (if you keep the cake right side up, it will compress). Leave the cake in the pan until it is completely cooled, at least 3 hours or overnight. To remove the cake, run a thin-bladed knife up and down around the outside of the cake as well as around the center tube. Gently lift the cake from the pan by the tube. Then run a knife under the cake. Invert the cake onto a plate and remove the tube. Gently rub your fingers around the side to remove any loose crumbs (it will make the finished cake look more attractive). Finally, invert the cake once more onto a serving plate so that it is right side up. Citrus Glaze For the icing, combine the confectioners' sugar, butter, lemon juice, lemon zest, and about half of the orange juice in a medium mixing bowl. Whisk well, gradually adding more OJ as needed, until the glaze is smooth and fluid. Generously spoon the glaze over the cake, letting it run down the center hole and sides. Slice the cake with a serrated knife (a parent's job) and serve. Makes about 10 servings. Courtesy of FamilyFun Magazine

LEMON SPONGE CAKE RECIPE

Steps:

• Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
• Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
• Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
• When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
• Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
• To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.

LEMON SPONGE CAKE

Steps:

• Heat oven to 170° C/150° C fan/gas 3 and grease an 18 cm, loose-bottomed cake tin with butter and line with some baking parchment paper.
• In a mixing bowl, using an electric whisk, beat 175 g of butter with 175 g of caster sugar until combined and light and fluffy.
• Add 3 large eggs, cracking them in, one at a time and beating until combined, after each addition.
• Add lemon zest from 3 lemons and stir to mix through.
• Fold in 250 g of flour, ½ teaspoon of baking powder, and ½ tsp salt until combined into the mixture.
• Fold in 100 g of Greek yogurt until completely incorporated.
• Transfer the mixture to the prepared baking pan and smooth over the top with a spatula. Bake in the preheated oven for about 50-55 minutes until golden brown and completely baked in the center.
• Cool in the baking pan for about 10 minutes before turning out onto a wire rack to cool completely, before icing.
• In a small mixing bowl, sieve 400 g of icing sugar and gently whisk in enough lemon juice, about 4 tablespoons, until a thick icing forms.
• In a saucepan over medium heat, heat and whisk 200 ml of water with 200 g of granulated sugar until the sugar is completely dissolved then add the julienned peels from 2 lemons and simmer on low for about 15 minutes. Carefully remove with a slotted spoon and drip dry on some kitchen paper.
• Once the cake is cooled and the icing is prepared, generously spoon over the icing, letting it drip all over and down the sides. Decorate the top of the cake with lemon zest of the prepared candied peel, if using.
• Slice, serve and enjoy!

SPONGE CAKE WITH CITRUS SAUCE

Steps:

• Preheat oven to 180°C approximately 350°F). Grease the springform pan or line with parchment paper.
• For the cake: Melt the butter over low heat and let cool. Combine flour and baking powder.
• Using a hand mixer, beat the eggs and sugar together until light and creamy. Add the lemon zest, salt and heavy cream and mix well.
• Slowly add the flour mixture, mixing constantly. Add the melted butter and mix until smooth and lump free.
• Pour the batter into the prepared pan and bake for 10 minutes. Reduce the oven heat to 150°C (approximately 300°F) and continue baking for 30-40 minutes, until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.
• For the citrus sauce: Heat the orange and lemon marmalade over low heat until melted. Whisk in the powdered sugar, lemon juice and rum. If the mixture is too thick, add a bit of water. To serve: Cut the cake into pieces, arrange on plates, spoon the warm sauce on top and garnish with whipped cream.

CITRUS SPONGE CAKE WITH STRAWBERRIES

Steps:

• 1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
• 2. Sift the cake meal and potato starch together over a piece of foil and set aside.
• 3. In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
• 4. With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
• 5. In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
• 6. Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
• 7. Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.