Ingredients

For the Lemon Cream:

• 500 ml milk
• 120g sugar
• 70g cornstarch
• 100 ml fresh lemon juice
• 1 egg
• A few drops of yellow food coloring (optional)

For the Cake Base:

• 4 eggs
• 100g sugar
• A pinch of salt
• 8g vanilla sugar
• 100 ml vegetable oil
• 120 ml milk
• 130g sifted flour
• 10g baking powder

Baking Pan:

• Size: 28 cm x 18.5 cm

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 8

Steps to Make It

1. Prepare the Lemon Cream

1. In a medium saucepan, whisk together the sugar, cornstarch, and egg until smooth.
2. Gradually add the milk, whisking constantly to prevent lumps.
3. Place the saucepan over medium heat, stirring continuously until the mixture thickens.
4. Once the cream thickens, add the fresh lemon juice and a few drops of yellow food coloring if desired. Stir until smooth and well combined.
5. Remove the lemon cream from the heat and let it cool, covering the surface with plastic wrap to prevent a skin from forming.

2. Prepare the Cake Base

1. Preheat the oven to 180°C (350°F) and grease a 28 cm x 18.5 cm baking pan or line it with parchment paper.
2. In a large mixing bowl, beat the eggs, sugar, salt, and vanilla sugar until the mixture is pale, fluffy, and doubled in volume (about 5 minutes).
3. Gradually add the vegetable oil in a thin stream while continuing to beat.
4. Add the milk and gently mix until incorporated.
5. Sift together the flour and baking powder, then fold it gently into the wet ingredients using a spatula, being careful not to deflate the batter.

3. Bake the Cake

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool completely in the pan.

4. Assemble the Cake

1. Once the cake has cooled, spread the lemon cream evenly over the top using a spatula.
2. For an extra touch, sprinkle powdered sugar or zest a fresh lemon over the top.

5. Serve

• Cut the cake into squares or rectangles and serve chilled or at room temperature.

Why This Recipe is Timeless

The Lemon Cream Cake with Fluffy Sponge Base is timeless because it combines two universally beloved components: a soft, delicate sponge and a tart, silky lemon cream. The contrast between the light, airy cake and the smooth, zesty filling is a sensory delight that has stood the test of time. Lemon desserts have always been cherished for their ability to refresh the palate, and this cake is no exception.

Moreover, the ingredients used in this recipe—flour, eggs, sugar, milk, and lemon—are staples in most kitchens, making it an accessible and affordable dessert. The addition of cornstarch in the cream ensures a luscious, velvety texture that elevates this simple dessert into something extraordinary. The beauty of this recipe lies in its simplicity, allowing the natural flavors of the lemon and vanilla to shine.

Nutritional Facts (per serving)

• Calories: 310 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fat: 12g
• Sugar: 25g
• Fiber: 1g
• Sodium: 220mg

FAQs

1. Can I use lime juice instead of lemon juice?
Yes, lime juice can be used for a different citrusy flavor. It will create a slightly more tart cream, but it works beautifully.

2. Can I prepare the cake base in advance?
Absolutely! You can bake the sponge cake a day in advance. Just store it covered at room temperature, then add the cream the next day.

3. Can I add a topping to the cake?
Certainly! Whipped cream, fresh berries, or a light dusting of powdered sugar would complement the lemon cream perfectly.

Tips for Making the Perfect Lemon Cream Cake

1. Whip the Eggs Thoroughly:
   • Ensure the eggs are beaten until fluffy and pale, as this is what gives the cake its light, airy texture.
2. Don’t Overmix the Batter:
   • When folding in the flour, mix just until combined to avoid deflating the batter.
3. Prevent Lumps in the Lemon Cream:
   • Constantly whisk the cream while cooking to ensure a smooth, lump-free texture.
4. Let the Cake Cool Completely:
   • Adding the lemon cream to a warm cake will cause it to melt and lose its texture.

Storage Tips

Refrigeration:
Store the cake in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, making it even more delicious.

Freezing:
The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Conclusion

Lemon Cream Cake with Fluffy Sponge Base is more than just a dessert—it’s an experience. The bright citrus flavor of the lemon cream, combined with the tender, moist sponge cake, creates a harmonious dessert that is both sophisticated and comforting. Its timeless appeal lies in its simplicity, elegance, and ability to bring a burst of sunshine to any table.

Whether you’re serving it at a family gathering, sharing it with friends over coffee, or enjoying it as an afternoon treat, this cake is sure to delight and impress. So, the next time you crave something sweet yet refreshing, reach for this recipe. It’s a dessert that transcends seasons and trends, offering a little slice of joy with every bite. Enjoy!