Ingredients

For the Lemon Sponge Cake

• 150g sugar (3/4 cup)
• Zest of 1 lemon
• 5 large eggs
• 160g flour (1 1/4 cup)
• 5g baking powder (1 teaspoon)

For the Lemon Cream Filling

• 150g sugar (3/4 cup)
• 50g cornstarch (1/3 cup)
• 1 large egg
• 80ml lemon juice (1/3 cup)
• 500ml milk (2 cups)
• Pinch of turmeric (for color, optional)
• 170g butter (3/4 cup), softened

For the Syrup

• 50g sugar (1/4 cup)
• 1 tbsp lemon juice
• 100ml hot water (1/2 cup)

For the Topping

• A handful of almond flakes (toasted, if desired)

Instructions

Step 1: Prepare the Lemon Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. Mix the sugar and lemon zest by rubbing them together with your fingers in a bowl. This releases the lemon oils into the sugar for a fragrant base.
3. Beat the eggs: In a large mixing bowl, beat the eggs with the lemon-zested sugar until the mixture is thick, pale, and airy. This may take about 5 minutes with an electric mixer on high.
4. Sift in the flour and baking powder gradually, folding gently with a spatula to retain the air in the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

Step 2: Prepare the Lemon Cream Filling

1. Combine sugar and cornstarch: In a medium saucepan, whisk together the sugar and cornstarch.
2. Add the egg, lemon juice, and milk: Whisk until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens. Add a pinch of turmeric for color if desired.
3. Cool and add butter: Once thickened, remove the pan from heat and allow it to cool slightly. Beat in the softened butter until smooth and creamy. Let the lemon cream filling cool completely.

Step 3: Prepare the Lemon Syrup

1. In a small bowl, dissolve 50g sugar in 100ml hot water.
2. Add 1 tablespoon lemon juice to the mixture and stir well.
3. Set the syrup aside to cool; this will be used to moisten the sponge layers.

Step 4: Assemble the Cake

1. Slice the sponge cake horizontally to create two even layers.
2. Brush each layer with the lemon syrup using a pastry brush. This will keep the sponge moist and add a boost of lemon flavor.
3. Spread the lemon cream filling on the bottom layer, then place the second sponge layer on top.
4. Smooth a thin layer of lemon cream over the top and sides of the cake, if desired, for a cohesive look.

Step 5: Add the Topping

1. Sprinkle almond flakes over the top of the cake as a garnish. For extra flavor, toast the almond flakes lightly in a dry skillet over low heat until golden.

Nutrition Facts (approximate per serving)

• Calories: 320
• Protein: 6g
• Fat: 16g
• Carbohydrates: 40g
• Fiber: 1g
• Sugars: 24g

Note: Nutritional values will vary based on portion size and specific ingredients used.

FAQ

1. Can I make the cake layers in advance?
Yes! You can prepare the sponge cake layers a day in advance. Once cooled, wrap them in plastic wrap to keep them moist, and store them at room temperature.

2. Can I replace the cornstarch in the lemon cream filling?
Yes, you can substitute the cornstarch with an equal amount of all-purpose flour to thicken the filling. However, the texture may differ slightly, as cornstarch gives a smoother consistency.

3. Can I make this cake gluten-free?
Absolutely! Substitute the flour in the sponge cake with a gluten-free flour blend that’s designed for baking, and check that your baking powder is gluten-free.

4. What if I don’t have turmeric?
Turmeric is optional and only adds color. You can skip it without affecting the flavor.

Tips for Making the Best Lemon Sponge Cake

1. Whip the eggs thoroughly: Beating the eggs with sugar until they are thick and pale is crucial for a fluffy sponge. The volume in the batter comes from the air whipped into the eggs.
2. Fold carefully: When adding flour, fold gently to avoid deflating the batter, which can lead to a dense cake.
3. Don’t overbake: Keep an eye on the cake while baking. Overbaking can dry out the sponge.
4. Use fresh lemon zest and juice: Fresh lemon adds brightness to both the sponge and the cream filling. Pre-bottled juice may lack the vibrant taste of fresh lemon.
5. Let the lemon cream cool before using: This helps the filling set, making it easier to spread without sliding between layers.

Storage Tips

Refrigerator: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after a day, making it even more delicious!

Freezer: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

Conclusion

This Zesty Lemon Sponge Cake with Creamy Lemon Filling is a refreshing, light, and elegant dessert that’s perfect for any occasion. With its soft, fluffy layers and luscious lemon filling, it brings just the right amount of sweetness and tang to your dessert table. Whether you’re a lemon lover or just looking for a unique and flavorful cake to try, this recipe is sure to become a favorite. So whip up this delightful lemon cake and enjoy a slice of citrusy bliss!