Lemon Sponge Cake with Italian Meringue and Blackberry Puree
Elevate your dessert game with this vibrant Lemon Sponge Cake topped with luscious Italian Meringue and served alongside a velvety Blackberry Puree. This show-stopping cake combines the tangy brightness of freshly zested lemons with the pillowy softness of a perfectly baked sponge. Topped with glossy, cloud-like Italian meringue—lightly toasted for a golden finish—and paired with a rich, seedless blackberry puree, this recipe offers a decadent balance of sweet and tart flavors. Perfect for celebrations or an indulgent weekend treat, this dessert is as stunning as it is delicious. Serve each slice with a generous drizzle of blackberry puree for a bold pop of color and flavor that will captivate any dessert lover.
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Recipe Information
Ingredients
- 150 g All-purpose flour
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 100 g Unsalted butter, softened
- 150 g Granulated sugar
- 3 Eggs, large
- 2 tbsp Lemon zest
- 3 tbsp Lemon juice, freshly squeezed
- 60 ml Whole milk
- 200 g Blackberries, fresh or frozen
- 2 tbsp Powdered sugar (for blackberry puree)
- 1 tbsp Water (for blackberry puree)
- 150 g Sugar (for meringue)
- 50 ml Water (for meringue)
- 3 Egg whites
- 0.25 tsp Cream of tartar
Instructions
Preheat your oven to 180°C (350°F) and lightly grease and flour a 20cm (8-inch) round cake pan.
In a medium-sized bowl, whisk together the flour, baking powder, and salt to combine. Set aside.
In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the lemon zest and lemon juice.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the blackberry puree, combine the blackberries, powdered sugar, and water in a small saucepan over medium heat. Cook for 5-7 minutes, mashing the berries with a fork or spoon until they're broken down. Push the mixture through a fine-mesh sieve into a bowl to remove seeds and achieve a smooth puree. Set aside to cool.
To make the Italian meringue, combine the sugar and water in a small saucepan over medium heat. Heat the mixture until it reaches 118°C (245°F) on a candy thermometer.
While the sugar syrup is heating, beat the egg whites and cream of tartar in a clean, grease-free bowl until soft peaks form.
Once the sugar syrup reaches the required temperature, slowly pour it into the egg whites in a thin, steady stream while continuing to beat on high speed. Be careful to avoid pouring the syrup onto the beaters to prevent splattering.
Continue beating the meringue until the bowl is cool to the touch and the meringue forms stiff, glossy peaks, about 5-7 minutes.
To assemble, place the cooled lemon sponge cake on a serving plate. Spread or pipe the Italian meringue over the top of the cake, creating peaks and swirls as desired.
Use a culinary torch to lightly brown the meringue for a toasted effect (optional). Serve slices of the cake with a drizzle of blackberry puree on the side or over the top.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 41.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 153 mg | 3% | |
*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.
