Lemon Cream Sponge Cake

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Ingredients

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted

For the Lemon Cream Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For Garnish:

  • Fresh lemon slices or zest
  • Powdered sugar (optional)

Instructions

  1. Prepare the Sponge Cake:
    • Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan. Set aside.
    • In a large mixing bowl, whisk the eggs and sugar together until light and fluffy.
    • Add the lemon juice, lemon zest, and vanilla extract. Mix well.
    • In a separate bowl, sift the flour, cream of tartar, and salt together. Gradually fold the dry ingredients into the egg mixture, mixing gently to avoid deflating the batter.
    • Slowly pour in the melted butter and fold it in until just combined.
    • Pour the batter into the prepared pan and smooth the top.
    • Bake for 20-25 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  2. Prepare the Lemon Cream Filling:
    • In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
    • Add the lemon juice, lemon zest, and vanilla extract. Continue whipping until stiff peaks form.
  3. Assemble the Cake:
    • Once the cake has cooled, slice it in half horizontally to create two layers.
    • Spread a generous amount of lemon cream filling on the bottom layer and then top with the second layer.
    • Spread the remaining lemon cream over the top and sides of the cake.
  4. Garnish:
    • Garnish with fresh lemon slices or zest, and dust with powdered sugar if desired.
  5. Serve:
    • Slice and serve chilled or at room temperature. Enjoy the light and refreshing flavors of this lemon cream sponge cake!

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