Lemon Sponge Cake Ii Recipes
BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)
The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade lemon cake made from scratch and filled with cream cheese frosting.
Provided by Kemi
Categories Dessert
Number Of Ingredients 14
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 43 g, Protein 4 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 166 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
EASY LEMON SPONGE CAKE
My mom loves to eat this Lemon Cake as it's not sweet. It's refreshing, moist and gives a great lemony taste! It can be a muffin or a cake. Best when served warm.
Provided by AbakerA
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 461.4, Fat 26.2, SaturatedFat 15.7, Cholesterol 155.3, Sodium 613.3, Carbohydrate 51.5, Fiber 0.8, Sugar 29.5, Protein 6.3
LEMON SPONGE CAKE
I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.
Provided by KaDo2609
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
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