Lemon cake

Ingredients

Sponge Biscuit

4 large eggs
120 grams (4.2 ounces) wheat flour
20 grams (0.7 ounces) cornstarch
120 grams (4.2 ounces) sugar
30 grams (1 ounce) lemon juice
30 grams (1 ounce) sunflower oil
Zest of 2 lemons
7 grams (0.25 ounce) baking powder
0.25 teaspoon turmeric for coloring

Créme

500 grams (17.6 ounces) cream cheese
120 grams (4.2 ounces or 1/2 cup) heavy cream (33% fat)
40 grams (1.4 ounces) powdered sugar

Soaking

30 grams (1 ounce) lemon juice
100 grams (3.5 ounces or about 1/2 cup) water
60 grams (2.1 ounces or about 1/4 cup) sugar
Zest of half a lemon

Equipment

Mixer
Use a stand or hand mixer to whip the eggs and sugar to create a light and airy base. If using a hand mixer, be patient; it might take a bit longer.
Oven
A consistent oven temperature is crucial. Preheat your oven and use an oven thermometer if needed to ensure accurate temperature.
16 cm (6.3 inch) Cake Pan
This size cake pan ensures that your cake rises perfectly and is easy to handle. Make sure to grease or line it properly to prevent sticking.
Silicone Spatula
A silicone spatula is perfect for folding the ingredients gently and maintaining the airiness of the batter.
Plastic Wrap
Wrap your sponge cake in plastic wrap to keep it moist while it cools in the fridge.
Acetate Tape
Using acetate tape will help you achieve clean, sharp edges when assembling your cake layers.

Instructions

Step 1

Preheat your oven to 160°C (320°F). Using the top-bottom mode without convection ensures even baking.

Step 2

In a mixer bowl, break 4 eggs and start whipping. Once foam appears on the surface, gradually add 120 grams (4.2 ounces) of sugar in small portions. Whip for 10 to 20 minutes until you get a very fluffy, light mass that holds its shape well.

Step 3

Add the zest of 2 lemons, 30 grams (1 ounce) of sunflower oil, and 30 grams (1 ounce) of lemon juice. Gently fold these into the whipped egg mixture using a silicone spatula.

Step 4

In a separate bowl, thoroughly mix 120 grams (4.2 ounces) of wheat flour, 20 grams (0.7 ounces) of cornstarch, and 7 grams (0.25 ounce) of baking powder. Optionally, add 0.25 teaspoon of turmeric for a beautiful yellow color. Gently fold this dry mix into the egg mixture using upward strokes to maintain airiness.

Step 5

Pour the finished batter into a greased 16 cm (6.3 inch) mold and bake for 50 to 60 minutes. Cool the biscuit slightly, remove it from the mold, wrap it in plastic wrap, and refrigerate for several hours. Once chilled, cut the biscuit into layers.

Step 6

For the crème, place 500 grams (17.6 ounces) of cream cheese, 120 grams (4.2 ounces or 1/2 cup) of heavy cream, and 40 grams (1.4 ounces) of powdered sugar in a bowl. Whip for a few minutes until fluffy and dense.

Step 7

To make the soaking syrup, combine 30 grams (1 ounce) of lemon juice, 100 grams (3.5 ounces or about 1/2 cup) of water, 60 grams (2.1 ounces or about 1/4 cup) of sugar, and the zest of half a lemon in a saucepan. Bring to a boil, then remove from the heat and let it steep for 30 to 40 minutes before straining.

Step 8

Grease your serving dish with a small amount of crème and place the first biscuit layer on it. Soak it with the lemon syrup and cover it with some crème. Smooth the crème and repeat with the next biscuit layer. Wrap the cake with acetate tape and place it in a ring. Refrigerate for several hours, preferably overnight, to allow the cake to set and stabilize.

Servings

Imagine this: it’s a sunny afternoon, and you've just brought your perfectly chilled lemon cake out of the fridge. The layers of moist, lemon-soaked sponge and rich, creamy crème are just waiting to be enjoyed. Pair a slice with a hot cup of tea or coffee for a classic and comforting treat. Feeling a bit fancy? Serve your cake with a scoop of lemon sorbet on the side for an extra burst of citrus goodness. If you're entertaining guests, dress up your cake platter with some fresh lemon slices and mint leaves for a touch of elegance. Or, sprinkle some powdered sugar on top for a snowy, beautiful finish that's incredibly Instagram-worthy. This lemon cake is also a fantastic choice for a light dessert after a hearty meal, where its fresh taste can be a delightful palate cleanser. Looking to add a playful twist? Try topping your cake with edible flowers. They don't just look pretty—they add a little something special to each bite. And if your celebration calls for something truly decadent, serve it with a chilled glass of bubbly. Lemon cake has never felt so sophisticated!

Variations

Looking for gluten-free? Simply replace the wheat flour with a gluten-free flour blend and make sure your baking powder is gluten-free. You'll still get that fluffy, airy texture you love. For a vegan variation, use a plant-based cream cheese and dairy-free heavy cream substitute for the crème, and replace the eggs with aquafaba (chickpea water) whipped to stiff peaks. Follow the recipe as usual, and you'll have a vegan lemon cake that's just as delicious.

Faq

Why won’t my batter get fluffy?
Ensure you're whipping the eggs and sugar long enough. You should aim for 10 to 20 minutes depending on your mixer’s power. The mass should be very fluffy and light.
Why did my cake stick to the pan?
Make sure to grease or line your cake pan well. Using parchment paper can also help prevent sticking.
Can I use all-purpose flour instead of wheat flour?
Yes, all-purpose flour works just as well. The texture might be slightly different, but it will still be delicious.
How can I make sure my cake layers are even?
Wrap the warm sponge cake in plastic wrap and refrigerate for several hours or overnight. This makes it easier to cut even layers.
Why is my crème too runny?
Ensure you're using cream cheese and heavy cream with the right fat content (33%). Also, whip the crème until it’s fluffy and keeps its shape well.
How can I add more lemon flavor?
Boost the lemon zest in the batter and crème, and use freshly squeezed lemon juice for the soaking syrup to enhance the lemony goodness.