Lemon Cream Sponge Cake Recipe

Lemon Cream Sponge Cake Cake

How to make Lemon Cream Sponge Cake

Lemon cream sponge cake is a light, fluffy cake made with a genoise sponge and a tangy lemon buttercream frosting. The cake itself is made by beating eggs and sugar together until light and fluffy, and then folding in the flour and melted butter. The resulting sponge cake is tender and delicate, with a slightly springy texture.

The lemon buttercream frosting is made by beating butter, powdered sugar, and lemon zest together until light and fluffy. The lemon zest adds a bright, fresh flavor to the frosting that complements the tangy lemon flavor of the cake.

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 softened butter
  • 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, for about 5 minutes. Beat in the eggs one at a time, then add the vanilla. Add milk to the 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 the 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, and stir the hot lemon mixture quickly so the eggs do not curdle. Reduce heat to low, and simmer, constantly stirring for 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

Nutrition Facts:

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%)

Tips for Making Lemon Cream Sponge Cake

Making a sponge cake can be a bit intimidating, but with a few tips and tricks, it’s easy to get it right.

  • First, be sure to beat the eggs and sugar together until they are light and fluffy. This can take several minutes, but it’s important to get a good amount of air into the mixture so that the cake rises properly.
  • When folding in the flour and melted butter, be gentle and careful not to deflate the mixture too much. Use a spatula to gently fold the ingredients together until just combined.
  • To make the lemon buttercream frosting, be sure to use room-temperature butter and sift the powdered sugar to avoid lumps. Beat the frosting until it is light and fluffy, but be careful not to overbeat it or it may become too soft.

What To Serve with Lemon Cream Sponge Cake

Lemon cream sponge cake is a perfect dessert for spring or summer, and it pairs well with a variety of other flavors.

  • Fresh berries: A handful of fresh berries, such as strawberries or raspberries, adds a pop of color and a fruity flavor that complements the tangy lemon.
  • Whipped cream: A dollop of whipped cream on top of the cake adds a light, creamy contrast to the tangy lemon and buttery cake.
  • Lemon curd: If you’re looking for an extra lemony flavor, try serving the cake with a spoonful of lemon curd on top.

More Options for Lemon Cream Sponge Cake

Lemon drizzle cake: For a more moist, dense cake, try making a lemon drizzle cake. This version of the cake is made by pouring lemon syrup over the cake after it comes out of the oven, which adds moisture and extra lemon flavor.

Lemon frosting: If you’re not a fan of buttercream frosting, try making a simple lemon frosting instead. This can be made by mixing powdered sugar, lemon juice, and a bit of milk or cream until you have a smooth, pourable frosting.

Lemon cream cheese frosting: For a tangy, creamy frosting, try making a lemon cream cheese frosting. This can be made by beating together cream cheese, butter, powdered sugar, lemon zest, and lemon juice until light and fluffy.

In Conclusion

Lemon cream sponge cake is a light and refreshing dessert that is perfect for spring and summer. With its delicate sponge cake and tangy lemon buttercream frosting, it’s sure to be a hit at any gathering. Whether you serve it with fresh berries, whipped cream, or lemon curd, this cake is a delicious and elegant dessert that is sure to impress.


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