Lemon Sponge Cake with Creamy Lemon Filling

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Welcome to this zesty and comforting Lemon Sponge Cake with Creamy Lemon Filling! This delicious cake features a light, airy sponge with a fresh, tangy lemon cream filling. Perfect for any occasion, from a casual family dessert to a special celebration, this cake is guaranteed to bring a refreshing burst of citrusy goodness to your taste buds. The combination of the soft sponge cake and the smooth, custard-like lemon filling is a match made in heaven. Let’s dive into making this delightful treat!

Cooking Time

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

For the Sponge Cake:

3 large eggs
A pinch of salt
2 teaspoons vanilla extract

140 g (¾ cup) granulated sugar
150 ml (½ cup) milk
100 ml (⅓ cup + 1 tbsp) sunflower oil

8 tablespoons (60 g) all-purpose flour
1 teaspoon baking powder
Zest of 1 lemon

2 tablespoons lemon juice

For the Lemon Cream Filling:

1 lemon peel (zest)
70 g (3½ tbsp) sugar
1 large egg

1 teaspoon vanilla extract
2 tablespoons cornstarch
300 ml (1¼ cups) milk

40 g (2½ tbsp) butter
Powdered sugar, for dusting

Step-by-Step Cooking Directions

Prepare the Sponge Cake:
Preheat your oven to 170°C (340°F). Grease a 26 cm (10-inch) round cake pan with butter and line the bottom with parchment paper for easy removal.

Whisk the Eggs and Sugar:
In a large mixing bowl, whisk together the eggs, a pinch of salt, vanilla extract, and granulated sugar until light and fluffy. This should take about 3–5 minutes, depending on the speed of your mixer.
Add Wet Ingredients:
Gradually add the milk and sunflower oil, mixing until smooth.
Incorporate the Dry Ingredients:
Sift the flour and baking powder together to remove any lumps. Add them to the wet ingredients in batches, mixing gently after each addition until fully combined.

Add Lemon Flavor:
Stir in the lemon zest and lemon juice to infuse the batter with fresh citrus flavor.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Lemon Cream Filling:
While the cake is baking, prepare the filling. In a saucepan, combine the lemon peel, sugar, and egg. Whisk well to combine.

Make the Custard:
In a small bowl, mix the cornstarch with 2 tablespoons of milk to create a slurry. Add the remaining milk to the saucepan with the egg mixture and whisk over medium heat. Once the mixture starts to thicken, add the cornstarch slurry and continue whisking until smooth and thickened to custard consistency (about 5 minutes).
Finish the Cream:
Remove the saucepan from the heat and stir in the butter until melted. Let the cream cool slightly, then remove the lemon peel.
Assemble the Cake:
Once the sponge cake has completely cooled, carefully cut it in half horizontally to create two layers. Spread the creamy lemon filling generously over the bottom layer of the cake. Place the top layer of cake on top and press gently.

Serve & Garnish:
Dust the top of the cake with powdered sugar for a beautiful finish. Slice and serve the cake chilled or at room temperature.

Nutritional Information (per serving; makes 8 servings)

Calories: 260 kcal
Protein: 4 g
Carbohydrates: 33 g
Fat: 14 g
Fiber: 1 g
Sugar: 21 g
Sodium: 180 mg

The Origins and Popularity of the Recipe

Lemon cakes have been beloved in various cultures for centuries, particularly in European desserts. The combination of light, fluffy cake and rich lemon curd or custard is a staple in many countries, often served as a dessert for celebrations or afternoon tea. The use of lemon as a main flavor profile has gained renewed popularity with the rise of citrus-infused desserts, offering a fresh and vibrant contrast to richer chocolate and cream-based sweets.

Reasons Why You’ll Love the Recipe

Refreshing: The tangy lemon flavor brightens up the rich and creamy filling, creating a balance of flavors.

Light & Airy: The sponge cake is soft, light, and airy—perfect for pairing with the creamy filling.
Easy to Make: Simple ingredients and a straightforward process make this recipe accessible for bakers of all levels.
Perfect for Any Occasion: Whether it’s a family dinner or a special celebration, this cake is sure to impress.

Health Benefits

Eggs: Provide a great source of protein and essential vitamins like vitamin D.
Lemon: High in vitamin C, which boosts the immune system, and antioxidants that support skin health.
Milk: Offers calcium and vitamin D for bone health, as well as protein for muscle maintenance.

Butter & Oil: Provide healthy fats, but use them in moderation for a balanced diet.

Serving Suggestions

Side Pairing: Pair with a light tea or a chilled glass of sparkling water for a refreshing combination.
Toppings: Top with whipped cream or a drizzle of extra lemon glaze for added richness.

Ice Cream Pairing: Vanilla or lemon sorbet makes a great contrast to the tangy lemon filling.

Common Mistakes to Avoid

Underbaking the Cake: Be sure to test the cake with a toothpick to ensure it’s fully baked through. If the toothpick comes out wet, give it more time.
Overmixing the Batter: Once the flour is added, mix the batter gently to avoid a dense cake.

Not Cooling the Cake Fully: Allow the cake to cool completely before frosting or cutting; a warm cake can cause the filling to melt.

Pairing Recommendations

Wine: A chilled Prosecco or light Riesling complements the freshness of the lemon.
Non-Alcoholic: A sparkling lemonade or mint-infused iced tea would refresh the palate between bites.

Coffee: A light roast coffee enhances the citrusy flavors without overwhelming the delicate lemon taste.

Cooking Tips

Chill the Cream: Let the lemon cream cool to room temperature before spreading on the cake to prevent it from melting the sponge.
Use Fresh Lemons: For the best flavor, always use freshly grated lemon zest and fresh lemon juice.

Make it Ahead: You can make the cake a day ahead and store it in the fridge for a few hours to allow the flavors to meld together.

Similar Recipes to Try

Lemon Meringue Pie: A classic dessert with tangy lemon curd and fluffy meringue.
Lemon Poppy Seed Muffins: A light, zesty muffin perfect for breakfast or brunch.

Lemon Drizzle Cake: A simple, moist cake drenched in a lemon glaze.

Variations to Try

Berry Infused: Add fresh raspberries or blueberries to the filling for a fruity twist.
Lemon and Lime: Combine lemon and lime zest for a more complex citrus flavor.

Gluten-Free Version: Use a gluten-free flour blend to make this cake gluten-free.

Ingredient Spotlight

Lemon
Lemons are packed with vitamin C and antioxidants, supporting immune function, skin health, and even improving digestion. Their tangy, aromatic zest is a perfect complement to desserts, offering a fresh burst of citrus that cuts through richer flavors. Lemons are not only flavorful but also beneficial for overall health.

Conclusion

This Lemon Sponge Cake with Creamy Lemon Filling is a perfect dessert for anyone who loves the refreshing and tangy taste of lemon. The light, fluffy sponge paired with the creamy, zesty lemon filling creates a beautiful balance of flavors and textures. Whether you’re serving it for a special occasion or simply enjoying a homemade treat, this cake is sure to be a hit with your friends and family.

FAQ

Can I make this cake ahead of time?
Yes, this cake can be made a day ahead and stored in the fridge.

Can I make it gluten-free?
Yes, you can substitute with a gluten-free flour blend.
Can I use a different fruit instead of lemon?
Yes, you can try lime, orange, or berry-infused versions of the cake.
How do I store the cake?
Store the cake in an airtight container in the fridge for up to 3 days.

Can I freeze this cake?
Yes, you can freeze the cake after assembling. Just let it cool, wrap tightly, and freeze for up to 3 months.
How do I prevent the cake from becoming too dense?
Be careful not to overmix the batter after adding flour.
Can I add frosting to this cake?
Yes, you can add whipped cream or even a lemon glaze on top.

Can I add a meringue topping to this cake?
Yes, a lightly browned meringue topping would add a lovely texture.
What can I substitute for the butter in the cake?
You can substitute with oil or a dairy-free butter substitute.
How do I know when the cake is done?
Check with a toothpick—if it comes out clean or with just a few crumbs, the cake is ready!