Citrus Sponge Cake
Brighten up your dessert table with this irresistibly fluffy Citrus Sponge Cake, a light and airy treat bursting with the vibrant flavors of freshly squeezed orange juice and zesty lemon. Perfect for any occasion, this cake combines a delicate balance of orange and lemon zest to create a refreshing citrus aroma in every bite. The addition of melted butter and milk ensures a soft, moist crumb, while the gentle folding technique preserves its signature spongy texture. With a quick 20-minute prep time and a golden finish after just 35 minutes of baking, this simple yet elegant cake is easy to whip up and guaranteed to impress. Dust with a touch of powdered sugar for a beautifully understated presentation, or enjoy it as is for a slice of citrus-infused perfection.
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 20 g Cornstarch
- 150 g Granulated sugar
- 4 Large eggs
- 60 g Unsalted butter, melted
- 60 ml Milk
- 1 tbsp Orange zest
- 1 tbsp Lemon zest
- 2 tbsp Orange juice, freshly squeezed
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (22 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
In a large mixing bowl, add the eggs and granulated sugar. Using an electric mixer, beat on high speed until the mixture becomes pale, thick, and doubles in volume, about 4-5 minutes.
Gently fold the dry ingredient mixture into the egg mixture using a spatula, being careful not to deflate the batter.
In a small bowl, combine the melted butter, milk, orange juice, orange zest, and lemon zest. Slowly pour this mixture into the batter, folding gently until fully incorporated.
Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and carefully invert it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, slice, and serve. Enjoy your citrus sponge cake!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 163.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 247 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 625 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
