Lemon sponge cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make lemon sponge cake? Take a deep bowl in which you will prepare the dough. Break eggs into it and add sugar. Turn on the mixer at its highest setting and beat the eggs for a few minutes until the mixture increases in volume and becomes light and fluffy. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

2. STEP 2

   

   At the same time, while the eggs are being beaten, combine the milk and butter in a saucepan and place on low heat. Bring to a boil and stir until the butter has completely melted.

3. STEP 3

   

   Rinse the lemon well with a brush. Remove the zest from it using the smallest grater. Try to remove only the yellow part without touching the white part. The white part of citrus fruits is bitter.

4. STEP 4

   

   Manually add the hot milk mixture and sifted flour and soda to the beaten eggs in 2-3 additions using a whisk. To maintain the fluffiness of the dough, stir it gently, not vigorously. It is important to sift the flour to saturate it with oxygen. Then the sponge cake will turn out airy and rise well during baking.

5. STEP 5

   

   Add lemon zest to the dough and stir.

6. STEP 6

   

   Pour the dough into a springform baking dish (I have a diameter of 18 cm) and place in the oven, preheated to 180 degrees, for 40-50 minutes. To make it easier to remove the biscuit from the mold, the bottom can be covered with baking paper and pressed with the sides of the mold. When the top layer of the sponge cake is slightly browned, check it for readiness: pierce it with a wooden skewer in several places; if the skewer comes out dry, then the pan can be removed from the oven.

7. STEP 7

   

   Cool the finished biscuit and remove it from the mold. Go around the edges with a sharp knife and remove the sides. To make it easier to work with, put the cooled sponge cake in a bag and put it in the refrigerator for at least 4 hours. Use the sponge cake to assemble a cake or just for tea, as a pie. Bon appetit!

Comments on the recipe

Artesiana

22.09.2023

5

Great biscuit recipe! I also liked this option - sponge cake in boiling water. I think you can add lemon zest too.

Eleno4ka

22.09.2023

4.8

I baked a lemon sponge cake. Instead of soda, I took baking powder, although later I realized that I could have quenched the soda with lemon juice (there was a lemon on hand, albeit “naked”)))) I baked the sponge cake as always in a slow cooker, I’m more used to it this way, my assistant never let me down. After cooling, I put the finished biscuit in the refrigerator, which turned out to last for 6 hours. I cut it into two layers and layered it with regular sour cream. The top was lightly greased with apple jam and a light mesh of melted chocolate. The biscuit turned out airy, with a pleasant lemon aroma. Delicious! Thank you, Julia M for the recipe!

Veronica

22.09.2023

5

Such an interesting lemon sponge cake!!! Question for the professionals, tell me, what can I coat this sponge cake with to make a delicious cake? Thank you