adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Perfect lemon sponge cake recipe
Perfect lemon sponge cake recipe
0 Likes
Prep Time:
90 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Indulge in the ultimate lemon perfection with layers of luscious lemon curd, creamy filling, and fluffy cake for a truly heavenly treat. Follow our tips for an effortlessly light and airy crumb.
Ingredients:
  • 40.00 ml plain flour, to dust
  • 5 eggs, at room temperature
  • 140g (2/3 cup) caster sugar
  • 2 tsp finely grated lemon rind
  • 150g (1 cup) plain flour, plus extra for dusting
  • 280g (1 cup) lemon curd
  • 300ml ctn thickened cream, whipped
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 170C (150C fan forced). Grease and line two 20 cm round cake pans with baking paper, then dust the sides with flour, shaking off any excess.
  • Using electric beaters, whisk the eggs and sugar in a bowl for about 5 minutes, or until the mixture becomes pale and thick enough to leave a ribbon trail when the beaters are lifted. Stir in the lemon rind.
  • Double sift the flour for an extra light texture. Gently fold the flour into the egg mixture in two additions using a large metal spoon until just mixed. Divide the batter evenly between the two cake pans. Bake until golden and springs back when touched lightly in the middle, about 20 minutes. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • Place a cake onto a serving plate. Spread generously with zesty lemon curd, layer on smooth whipped cream, then gently place the second cake on top. Finish with a delicate dusting of icing sugar before serving.

Similar Recipes