LEMON SPONGE CAKE
I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.
Provided by KaDo2609
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt.
- In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
- Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
- Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
- Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
LIGHT LEMON SPONGE CAKE
This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten
Provided by graceemma
Time 1h20m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 160C/fan and then Grease or line the cake tin
- In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
- Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
- Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
- To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
- It should be golden brown on top!
- Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
- Repeat steps 1-6 for the second cake tier.
- Whilst the cakes are cooling prepare the buttercream;
- using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
- When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
- Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
- Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)
EASY LEMON SPONGE CAKE
My mom loves to eat this Lemon Cake as it's not sweet. It's refreshing, moist and gives a great lemony taste! It can be a muffin or a cake. Best when served warm.
Provided by AbakerA
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar until light and fluffy.
- Beat in eggs.
- Sift over the flour, add lemon juice and rind.
- Fold together to form smooth batter.
- Spoon into the dish and level the top.
- Bake for 30 minutes.
- Top may look wet but the cake should test cooked.
Nutrition Facts : Calories 461.4, Fat 26.2, SaturatedFat 15.7, Cholesterol 155.3, Sodium 613.3, Carbohydrate 51.5, Fiber 0.8, Sugar 29.5, Protein 6.3
LEMON SPONGE CAKE
Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
- Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
- Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
- When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
- To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.
Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
LEMON SPONGE CAKE WITH GLAZED STRAWBERRIES
Provided by Food Network
Categories dessert
Time 1h12m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
- In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
- Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
- Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
- In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.
LEMON SPONGE VERTICAL LAYER CAKE WITH RASPBERRY BUTTERCREAM
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 10 to 12 servings (One 7-inch round layer cake)
Number Of Ingredients 20
Steps:
- For the sponge cake: Preheat the oven to 400 degrees F. Grease the bottom of a rimmed half-sheet pan (18 by 13 inches) and line the bottom only with parchment. Grease the parchment.
- Heat the cream in a microwave-safe bowl in the microwave until steaming, about 1 minute. Add to a large mixing bowl and whisk in the flour, baking powder and salt. Whisk until smooth. add in the 10 egg yolks, vanilla extract, lemon extract and lemon zest, whisking until completely smooth. Set aside.
- In the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy, 1 to 2 minutes. Add the vinegar and begin to slowly add the granulated sugar over a 30 second period and then raise the mixer speed to medium high and whip until medium stiff peaks form, about 2 minutes.
- Fold the egg whites into the yolk-flour mixture in 3 additions. Do this carefully to retain an airy mixture. Spread the batter into the prepared pan and smooth the surface.
- Bake until golden in color and springy to the touch, 14 to 16 minutes. Cool in the pan for 5 minutes. Run an offset spatula around the edges of the cake, place a piece of parchment over the surface, place a cooling rack on top and flip the cake out of the pan. Use another cooling rack to flip the cake back over so that it can cool upright.
- For the buttercream: Combine the raspberries, granulated sugar, lemon juice and 2 tablespoons water in a large heavy-bottomed pot and bring to a simmer over medium heat. Use a spoon to crush the raspberries as they cook. Continue to simmer, stirring frequently, until the raspberry pulp has reduced by about half, 10 to 15 minutes. Strain through a sieve and allow to cool (but do not chill).
- Combine the confectioners' sugar, egg whites and vanilla in the bowl of your stand mixer fitted with the whip attachment. Combine on low until the sugar is incorporated and then raise the speed to high and whip for 10 minutes. Add half the softened butter, whipping on low to combine. Add the remaining butter, scrape down the bowl and whip attachment and then return the mixer to medium speed and beat until the mixture is fully combined, light and smooth, 2 to 3 minutes. Add the cooled raspberry sauce with the mixer on low and allow to combine. Add the orange liqueur. Raise the mixer speed to medium high and beat until smooth.
- For the cake and decorations: Cut the cooled cake lengthwise into three strips that are each 4 inches wide and 16 inches long. Spread about 1 cup of the raspberry buttercream over each strip. Roll up the first strip, then line up the end of the first roll with the start of the second strip. Continue rolling until all 3 strips have been rolled. Turn the cake upright and place on a cake stand.
- Cover the cake with the raspberry buttercream. Transfer the remaining buttercream to a piping bag fitted with a small fluted piping tip. Finish the top of the cake with piped dollops of buttercream and a sprinkling of crushed freeze-dried raspberries.
LEMON ALMOND SPONGECAKE
Categories Cake Mixer Dessert Bake Kid-Friendly Lemon Almond Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 10
Steps:
- Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds. In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted. Add the flour mixture and beat the batter until it is just combined. In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks. Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350°F. oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper. Invert the cake onto another rack and let it stand, uncovered, overnight to dry out. Cut the cake with a serrated knife into 3/4-inch cubes.
More about "lemon sponge cake food"
LEMON SPONGE CAKE I RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMELIZED LEMON SPONGE CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
LEMON SPONGE CAKE IN NINJA FOODI - CAKEBOXING.COM
From cakeboxing.com
RECIPE: LEMON SPONGE CAKE - WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPE FOR GREEK STYLE LEMON CAKE - GREEK BOSTON
From greekboston.com
HOSTESS LEMONADE STAND GOLDEN SPONGE CAKE WITH LEMON ...
From fastfoodnutrition.org
RECIPE: LEMON SPONGE CAKE - FOOD NEWS
From foodnewsnews.com
ZINGERMAN'S - LEMON SPONGE CAKE CALORIES, CARBS ...
From frontend.myfitnesspal.com
LEMON CHIFFON CAKE WITH BLUEBERRY-CORIANDER ... - FOOD & WINE
From foodandwine.com
LEMON SPONGE CAKE RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
LEMON SPONGE CAKE RECIPE WITH LEMON CREAM - 2022 - MASTERCLASS
From masterclass.com
HOW TO MAKE LEMON SPONGE CAKE - EASY - FOOD ONEHOWTO
From food.onehowto.com
MARY BERRY'S LEMON CAKE RECIPE - BBC FOOD
From bbc.co.uk
SPONGE CAKE LAYERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON SPONGE CAKE | RECIPES FOR COOKING, BAKING, GRILLING
From foodtempel.com
LEMON SPONGE CAKE RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
LEMON LOAF CAKE - TESCO REAL FOOD
From realfood.tesco.com
LEMON CHIFFON CAKE RECIPE: ANGEL FOOD CAKE MEETS POUND CAKE!
From blessthismessplease.com
BEST MEYER LEMON AND OLIVE OIL SPONGE CAKE RECIPES | FOOD ...
From foodnetwork.ca
CARAMELIZED LEMON SPONGE CAKE | FOOD FROM PORTUGAL ...
From pinterest.ca
LEMON SPONGE CAKE RECIPE - BBC FOOD
From bbc.co.uk
LEMON SPONGE CAKE RECIPE FOOD NETWORK - CAKEBOXING.COM
From cakeboxing.com
LEMON SPONGE - CAKE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PASSOVER LEMON SPONGE CAKE…FROM DINNER AT SHEILA’S - FOOD52
From food52.com
ANGEL FOOD VS. SPONGE CAKE: WHAT IS THE DIFFERENCE?
From greatist.com
LEMON SPONGE CAKE - HOUSE BEAUTIFUL
From housebeautiful.com
LEMON SPONGE CAKE - RECIPE - COOKS.COM
From cooks.com
CINNAMON AND LEMON SPONGE CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
RACHEL RODDY’S RECIPE FOR SPONGE CAKE WITH LEMON CUSTARD ...
From theguardian.com
LEMON SPONGE CAKE FOR PASSOVER? – CHICAGOJEWISHNEWS.COM
From chicagojewishnews.com
LEMON SPONGE CAKE - ERREN'S KITCHEN
From errenskitchen.com
LEMON SPONGE CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
BEST WARM LEMON SPONGE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
[EGGFREE] LEMON SPONGE CAKE | FOOD KRISHNA.COM
From food.krishna.com
MEYER LEMON SPONGE PIE OR LEMON CAKE PIE - FOOD LIBRARIAN
From foodlibrarian.com
AIRY SPONGE CAKE WITH LEMON CURD | NOT-SO-SERIOUS EATS ...
From notsoseriouseats.com
BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE) - RECIPE …
From recipevibes.com
WORLD WAR WEDNESDAYS: LEMON SPONGE CAKE - THE FOOD HISTORIAN
From thefoodhistorian.com
LEMON SPONGE CAKE - LIMONEIRA
From limoneira.com
NEED A RECIPE FOR AN ENGLISH LEMON SPONGE CAKE - FOOD52
From food52.com
LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM | FOOD ...
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love