Easy 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.

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.

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.

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 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.

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.

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.

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:

• 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.

EASY LEMON CAKE

Steps:

• Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
• Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
• Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
• To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
• Spread the icing over the top of each cake using a palette knife, and sandwich together.

HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE

Steps:

• Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
• In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
• Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
• Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
• Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
• Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
• Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely

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 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

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!

NO FUSS GENOISE SPONGE CAKE (MARY BERRY'S)

Steps:

• Preheat the oven to 350 Fahrenheit, line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside.
• Melt the butter in a sauce pan or microwave, set aside to cool slightly.
• Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt listed in the notes area of this recipe. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside.
• In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage (see post above). About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand.
• Add half the flour very gently. Fold in to the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air.
• Transfer the batter to your baking pan(s) and bake 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking.
• Check your cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean.
• Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely.
• Cakes themselves will be good tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months tightly wrapped.

EASY MAMON (FILIPINO SPONGE CAKE) RECIPE

Steps:

• In a mixing bowl, add-in the egg whites. Whisk until frothy, and soft peaks begin to form.
• Gradually add-in the sugar. Beat until you have soft and stiff peaks.
• In a mixing bowl, add-in the cake flour, baking powder, granulated sugar, salt, and lemon zest. Mix until well-incorporated.
• Slowly pour-in the egg yolk, vanilla extract, melted butter, and water. Mix until well-incorporated and a batter is formed.
• Gradually add-in the meringue into the batter. Mix until well-blended.
• Lightly grease mamon molds or baking cups with butter or oil. Pour-in the batter into the molds until about ¾ full.
• Place in a baking tray and then transfer to the oven. Bake for 15 minutes over about 325F or until golden, soft and fluffy. Insert a toothpick in the center and see if it comes out clean.
• Let it cool. Serve and enjoy!