cold lemon sponge cake

A cold lemon sponge cake is a delightful and refreshing dessert, perfect for warm weather or as a light and zesty treat. Here’s a simple recipe to make a delicious cold lemon sponge cake:

Ingredients:

For the Sponge Cake:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• Zest of 2 lemons
• 2 tablespoons lemon juice

For the Lemon Syrup:

• 1/3 cup fresh lemon juice
• 1/3 cup granulated sugar

For the Lemon Cream Filling:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• Zest of 1 lemon
• 2 tablespoons lemon juice

Additional:

• Fresh berries or lemon slices for garnish (optional)

Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
   • In a mixing bowl, beat the eggs and granulated sugar together until light and fluffy. This can take about 5-7 minutes using an electric mixer.
   • Sift the flour into the egg mixture and gently fold it in until just combined. Be careful not to overmix.
   • Add the lemon zest and lemon juice to the batter, folding them in gently.
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Once baked, remove the cake from the oven and let it cool completely in the pan.
2. Make the Lemon Syrup:
   • In a small saucepan, combine the lemon juice and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Remove from heat and set aside to cool.
3. Prepare the Lemon Cream Filling:
   • In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
   • Gently fold in the lemon zest and lemon juice until combined.
4. Assemble the Cake:
   • Once the cake has cooled completely, use a serrated knife to slice it horizontally into two even layers.
   • Brush the cut sides of each cake layer generously with the prepared lemon syrup.
5. Layer the Cake:
   • Spread the lemon cream filling evenly over the bottom cake layer.
   • Place the second cake layer on top, creating a sandwich with the lemon cream filling in the center.
6. Chill the Cake:
   • Wrap the assembled cake in plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the cake to set.
7. Serve:
   • Before serving, garnish the cold lemon sponge cake with fresh berries or lemon slices if desired.

This chilled lemon sponge cake is light, airy, and bursting with lemony goodness. It’s a delightful dessert that’s perfect for any occasion, especially when you’re craving a refreshing treat!