Lemon Sponge Cake
Light, airy, and bursting with zesty citrus flavor, this Lemon Sponge Cake is a dessert lover’s dream. Featuring fresh lemon juice and fragrant lemon zest, this recipe creates an irresistibly moist and tender cake with a vibrant, tangy kick. Perfectly balanced with the sweetness of granulated sugar and the richness of melted butter, this cake is a delightful treat for any occasion. Prepared in under an hour, this simple yet elegant dessert requires just a handful of pantry staples like all-purpose flour, eggs, and vanilla extract. Serve it with a dusting of powdered sugar or a drizzle of lemon glaze for a show-stopping, crowd-pleasing finale to any meal. Whether for afternoon tea, a family gathering, or a solo indulgence, this easy homemade lemon cake is sure to brighten up your day! Keywords: lemon sponge cake recipe, light and airy cake, citrus dessert, homemade cake, quick lemon cake.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 4 pieces large eggs
- 1 cup granulated sugar
- 0.25 cups unsalted butter, melted
- 0.25 cups fresh lemon juice
- 1 tablespoons lemon zest
- 0.25 cups milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer on medium-high speed, beat the eggs and sugar together until the mixture is light and fluffy, about 4-5 minutes.
Gradually add the melted butter, lemon juice, and lemon zest to the egg mixture, mixing thoroughly.
Reduce the mixer speed to low and add the dry ingredients alternately with the milk and vanilla extract, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, the cake can be dusted with powdered sugar or topped with a light lemon glaze. Serve and enjoy!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 1575 mg | 68% | |
| Total Carbohydrate | 354.2 g | 129% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 205.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 244 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 666 mg | 14% | |
*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.
