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.
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
Refreshing, easy and delicious recipe! Little ingredients and tastes delicious. My family loves them as they are light and zesty. A recipe you should try out!
Provided by mychellekey
Categories Dessert
Time 25m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter/margarine and sugar together.
- Add in beaten eggs and whisk well.
- Add lemon juice, zest and vanilla extract. Mix till well combined.
- Add in sifted flour and fold in the flour into the mixture till well combined.
- Pour mixture into cupcake cups or cake molds. Whatever that is available for you.
- Bake at 180°C for 10 minutes or until the skewer/toothpick comes out clean.
- Let it cool for at least 10 minutes Serve.
Nutrition Facts : Calories 197.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 62.1, Sodium 97.6, Carbohydrate 23.6, Fiber 0.6, Sugar 11.9, Protein 3
LEMON SPONGE CAKE
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
- Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
- Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
- When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
EASY LEMON LAYER CAKE
Indulge in a slice of lemon cake for afternoon tea. With lovely light sponge layers, a citrus zing offsets the rich and creamy soft cheese icing
Provided by Liberty Mendez
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
- Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
- Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
- For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
- Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.
Nutrition Facts : Calories 690 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 55 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SPONGE CAKE
Choose your favourite filling for this easy sponge cake - we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.
- Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.
- Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
EASY LEMON CAKE
A simple yet impressive lemon cake recipe for everyone.
Provided by k_allen18
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
- Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
- Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
- To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
- Spread the icing over the top of each cake using a palette knife, and sandwich together.
EASY SPONGE CAKE
A very easy to prepare sponge cake recipe that I've been baking for 20+ years. A favourite with everyone.
Provided by busyozmum
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180C (350F).
- Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
- Sift dry ingredients together 3 times.
- Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
- Beat whites with a pinch of salt until stiff peaks form.
- Gradually add sugar and yolks one at a time. Add vanilla.
- Gently fold in the dry ingredients until just barely mixed through.
- Pour evenly into the 2 tins.
- Bake for 20-25 minutes.
- Turn out to cool on racks immediately.
- When cool, sandwich with jam and whipped cream. Ice and decorate top.
Nutrition Facts : Calories 149.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 93, Sodium 115.1, Carbohydrate 27.6, Fiber 0.8, Sugar 18.9, Protein 3.9
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
EASY SKILLET PAN LEMON DRIZZLE CAKE
Try this slightly different method of making a classic lemon drizzle cake - it's a crowd-pleasing bake
Provided by Esther Clark
Categories Brunch, Snack, Treat
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm ovenproof skillet or frying pan and line with baking parchment. Tip the butter and sugar into a bowl and beat with an electric whisk until light and fluffy. Add the beaten egg, lemon zest and ½ tsp salt, then beat again to combine. Add the flour and whisk for 30 seconds until just combined, then spoon the mixture into the prepared pan and smooth the surface with a palette knife or spatula.
- Transfer the pan to the oven and bake for 40 mins, or until the sponge is cooked through and springs back slightly when pressed.
- While the sponge bakes, mix the lemon juice and caster sugar together to make the drizzle. When the sponge has baked, remove from the oven and leave to cool for a few minutes. While still warm, poke holes all over the top using a cocktail stick or skewer, then pour over the drizzle. Leave to cool completely, about 1-2 hrs. Slice and serve on its own or with ice cream.
Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.95 milligram of sodium
LIGHT LEMON SPONGE CAKE
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Provided by graceemma
Time 1h20m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 160C/fan and then Grease or line the cake tin
- In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- It should be golden brown on top!
- Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- Repeat steps 1-6 for the second cake tier.
- Whilst the cakes are cooling prepare the buttercream;
- using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)
WORLD'S BEST ORANGE AND LEMON SPONGE CAKE
This is my very favorite sponge cake. It has a marvelous taste and texture, but also, because it is amazingly easy to prepare. This cake is a base for many desserts and is a great recipe for your repertoire.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- In the large bowl of an electric mixer, beat eggs and sugar at high speed for about 10 minutes or until eggs have tripled in volume and are light and frothy.
- On low speed, beat in flour only until blended. Fold in orange, lemon and vanilla. Pour batter into an ungreased 10 inch tube pan and bake in a 350°F oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean. Do not over-bake. Remove from the oven, INVERT, and allow to cool. (If your tube pan does not have the three little legs for inverting, you must invert cake over the neck of a large size soda bottle.).
- When cool, remove from pan and serve with fresh sliced strawberries and whipped cream. It can also be served with a faint sprinkling of sifted powdered sugar. Serves 10.
- NOTE: DO NOT under-beat the eggs or cake will lose volume. If your mixer does not have a very low and gentle setting, then fold in the flour by hand.
- Easiest & Best Coffee Cakes and Quick Breads.
Nutrition Facts : Calories 172.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 126.9, Sodium 42.5, Carbohydrate 30.7, Fiber 0.7, Sugar 20.4, Protein 5.1
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- Firstly, to prepare the lemon sponge cake, separate the yolk from the white of the eggs. One of the most traditional ways to do so is using the actual shells, though it's not that recommendable as some of the yolk can fall in, so we recommend doing so with a bottle.
- In the case of the yolks, you must put them in a large bowl and add the sugar in order to beat both ingredients. You can use a manual whisk, but it will be much more practical to do it with an electric whisk or food processor. As you beat it you will see how the mix changes colour, the final result should have a whitish color. Next add the juice and lemon zest and a splash of milk, three tablespoons will do.
- In another bowl, beat the egg whites until stiff, this will give the cake a more spongy texture. To do this we suggest you add a pinch of salt that will help the whites stiffen faster. As in the previous case, the electric whisk will greatly facilitate the task, but it can also be done manually.
- The next step in making your lemon sponge cake will be to sieve the flour to avoid lumps. To do this you can use a pastry specific sieve or a fine strainer you have in your kitchen and with the help of a spoon.We recommend using self-raising flour or pastry specific flour which has already got baking powder in it. However, you can also use normal flour and add baking powder so it grows.
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