Lemon Cream Sponge Cake

Lemon Cream Sponge Cake Recipes

Beautiful and delicious biscuit cake soaked in lemon juice and zest. Very juicy and tender.

One of my favorite Carrot Cake With Pineapple

Prep.: 1 hour  Cooking time: 1 hour  Servings: 12 servings



For the biscuit:

  • 2 cups of flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup butter
  • 1 ¼ cup sugar
  • 3 eggs
  • 10 g vanilla
  • 1 glass of milk

For cream:

  • 1 tablespoon grated lemon zest
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon starch
  • 6 tbsp butter
  • ¾ cup sugar
  • 4 egg yolks, beaten

For glaze:

  • 2 tablespoons of milk
  • 4 cups powdered sugar
  • ½ cup butter softened
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest

Lemon Cream Sponge Cake



Step 1:

Preheat the oven to 175 degrees C. Grease a biscuit baking dish. Mix together flour, baking powder and salt. Set aside.

Step 2:

In a large bowl, beat butter and sugar together, about 5 minutes. Beat in the eggs one at a time, then add the vanilla. Add milk to flour mixture, stirring until smooth.

Step 3:

Pour the batter into the prepared bowl. Bake in preheated oven for 30 minutes. Let cool in the mold for 10 minutes. Then take it out and let it cool completely.

Step 4:

Make cream: In a medium saucepan, mix together 1 tbsp. lemon zest, ½ cup lemon juice and 1 tablespoon cornstarch until smooth. Add 6 tablespoons butter and ¾ cup sugar and bring the mixture to a boil over medium heat. Boil for one minute, stirring constantly. Whisk the egg yolks in a small bowl until smooth. Stir in a little hot lemon mixture. Pour the egg mixture into the saucepan, stir the hot lemon mixture quickly so that the eggs do not curdle. Reduce heat to low, simmer, stirring constantly, 5 minutes, or until thickened (do not boil).

Step 5: 

Pour the mixture into a bowl. Cover with plastic wrap to keep it from forming a crust while it cools. Cool to room temperature. Put in the refrigerator for 3 hours.

Step 6:

Make the frosting: In a large bowl, beat the icing sugar, ½ cup butter, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Pour in milk and increase speed, continue beating.

Step 7:

Assembly: With a long serrated knife, cut each cake in half horizontally for 4 layers. Place 1 layer, cut side down, on a platter. Spread half of the lemon filling. Top with another layer of biscuit and spread with ½ cup of frosting. Add a third layer and brush with the remaining half of the lemon filling. Press down the final layer of the cake and brush the top and sides with the remaining frosting. Place the cake in the refrigerator.

Lemon Cream Sponge Cake




Calories 601 kcal (30%) Fat 24.5 g (35%) Protein 5.6 g (11%) Carbohydrates 92.5 g (26%) Cholesterol 179 mg (59%) Fiber 0.7 g (2%) Sodium 434 mg (18%)



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