Lemon Sponge Cake with Lemon Cream and Almond Topping

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This light and zesty Lemon Sponge Cake with Lemon Cream is filled with a luscious lemon-flavored cream and topped with almond leaves. A perfect dessert for citrus lovers, it’s both refreshing and indulgent!

Preparation Time:

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Cooling Time: 1 hour

Ingredients:

For the Lemon Sponge Cake:

  • Sugar: 150g (3/4 cup)
  • Lemon Zest: From 1 lemon
  • Eggs: 5 large
  • Flour: 160g (1 1/4 cup)
  • Baking Powder: 5g (1 teaspoon)

For the Lemon Cream Filling:

  • Sugar: 150g (3/4 cup)
  • Cornstarch: 50g (1/3 cup)
  • Egg: 1 large
  • Lemon Juice: 80ml (1/3 cup)
  • Milk: 500ml (2 cups)
  • Turmeric: A pinch (for color)
  • Butter: 170g (3/4 cup), softened

For the Syrup:

  • Sugar: 50g (1/4 cup)
  • Lemon Juice: 1 tablespoon
  • Hot Water: 100ml (1/2 cup)

For Topping:

  • Almond Leaves: A handful, toasted if desired

Directions:

1. Prepare the Lemon Sponge Cake:

  1. Preheat your oven to 180°C (350°F). Grease and line a round 24 cm cake pan.
  2. In a mixing bowl, beat 150g sugar with the zest of 1 lemon until fragrant.
  3. Add 5 eggs to the mixture and whisk until light and fluffy.
  4. Gradually sift in 160g flour and 5g baking powder. Gently fold until fully combined.
  5. Pour the batter into the prepared cake pan and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
  6. Once baked, let the cake cool on a wire rack.

2. Prepare the Lemon Cream Filling:

  1. In a saucepan, combine 150g sugar, 50g cornstarch, and 1 egg. Mix well.
  2. Gradually stir in 80ml lemon juice and 500ml milk.
  3. Cook the mixture over low heat, whisking continuously, until it thickens to a custard-like consistency (about 5-7 minutes).
  4. Add a pinch of turmeric for color and mix well.
  5. Remove from heat and allow the cream to cool to room temperature.
  6. Once cool, whisk in 170g of softened butter until smooth and creamy.

3. Prepare the Syrup:

  1. In a small saucepan, dissolve 50g sugar in 100ml hot water.
  2. Add 1 tablespoon of lemon juice and stir until fully dissolved. Set aside to cool.

4. Assemble the Cake:

  1. Once the sponge cake is completely cooled, slice it in half horizontally.
  2. Brush both layers with the lemon syrup to add moisture and flavor.
  3. Spread the prepared lemon cream over the bottom layer of the cake.
  4. Place the top half of the sponge cake on top of the cream.

5. Topping:

  1. Garnish the top of the cake with almond leaves.
  2. Optionally, lightly toast the almond leaves for extra flavor and crunch.

Serving Suggestions:

  • With Whipped Cream: Serve with a dollop of fresh whipped cream.
  • Extra Lemon Zest: Garnish with a sprinkle of extra lemon zest for added fragrance.
  • Berry Side: Add fresh berries like raspberries or blueberries to complement the lemon flavor.

Cooking Tips:

  • Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a better rise and texture.
  • Turmeric for Color: A small pinch of turmeric gives the cream a lovely yellow color without altering the flavor.
  • Cooling the Cream: Let the cream cool completely before adding the butter to avoid it from melting and splitting.

Nutritional Benefits:

  • Lemons provide a good source of vitamin C and antioxidants.
  • Almonds offer healthy fats and vitamin E.
  • Eggs contribute to the cake’s protein and essential vitamins.

Storage:

Store the cake in the refrigerator for up to 3 days. Cover it to prevent the sponge from drying out.

Why You’ll Love This Recipe:

  • Refreshing Flavor: The tangy lemon cream balances perfectly with the light sponge.
  • Easy to Make: Simple steps with common ingredients make this a go-to cake for any occasion.
  • Versatile Topping: The almond leaves provide a crunchy contrast, but you can also top with powdered sugar or candied lemon slices.

Frequently Asked Questions:

  1. Can I substitute the almond leaves?
    Yes, you can use flaked coconut or leave the cake plain.
  2. Can I make this cake gluten-free?
    Substitute the flour with a gluten-free all-purpose flour blend.
  3. Is it possible to make the lemon cream dairy-free?
    Yes, replace milk with almond milk and butter with vegan butter.
  4. Can I use another type of nut for the topping?
    Yes, pistachios or hazelnuts would work well as alternatives.
  5. How can I add more lemon flavor?
    Add extra lemon zest to the sponge cake batter for a more intense citrus flavor.
  6. Can I use store-bought jam instead of making lemon cream?
    Yes, if you’re short on time, you can substitute the lemon cream with a lemon-flavored jam.
  7. What if I don’t have turmeric?
    The turmeric is just for color and can be omitted without affecting the flavor.
  8. Can I bake this cake in a different pan size?
    Yes, adjust the baking time accordingly if using a smaller or larger pan.
  9. Is it okay to freeze this cake?
    The cake can be frozen, but it’s best to freeze the sponge alone and add the cream and almonds after thawing.
  10. Can I make this cake ahead of time?
    Yes, you can prepare the sponge and lemon cream a day ahead and assemble the cake before serving.

Enjoy this delightful lemon-infused cake!

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