This Lemon Cake is delightfully moist and bursting with fresh lemon flavor, making it a perfect treat for any occasion. The sponge is light and airy, layered with a creamy lemon filling that combines the zest and juice of organic lemons for a vibrant taste. It’s covered with a smooth lemon curd or lemon jam, adding an extra layer of tangy sweetness. The cake is beautifully finished with whipped cream, lemon slices, and mint, offering both visual appeal and a refreshing zest.
Why You’ll Love This
If you enjoy bright, citrusy desserts, this lemon cake will surely delight your palate. The combination of the fluffy sponge and the rich lemon filling provides a perfect balance of textures and flavors. The lemon curd enhances the cake’s moisture, ensuring every slice is as refreshing as it is satisfying.
Perfect Occasion
Ideal for spring and summer gatherings, this lemon cake is a wonderful choice for celebrations like birthdays, picnics, or afternoon teas. Its refreshing flavor makes it a fantastic dessert for warm weather days, and it’s elegant enough for formal events.
Decoration Tips
Top the cake with freshly whipped cream, a sprinkle of vanilla sugar for added sweetness, and some lemon zest for a pop of color. Decorate with thin lemon slices and fresh mint leaves to enhance its fresh, summery vibe. The whipped cream can be piped around the edges for a more decorative finish.
Recipe
Ingredients:
- For the sponge:
- 5 eggs
- 210g sugar
- Vanilla paste
- 220g flour
- 2 1/2 tsp baking powder
- For the filling:
- 400ml cream
- 50g sugar
- Zest and juice of 1 organic lemon
- 2 packets of cream stabilizer
- 300g quark
- For the topping:
- 300g lemon curd or lemon jam
- For the decoration:
- 200ml cream
- 1 packet vanilla sugar
- 1 packet cream stabilizer
- Lemon slices
- Mint leaves
Instructions:
- Prepare the sponge:
- Beat eggs, sugar, and vanilla until fluffy. Sift in flour and baking powder, fold gently.
- Bake in a preheated oven at 170°C for about 30 minutes. Let cool and slice horizontally into layers.
- Prepare the filling:
- Whip cream with sugar, lemon zest, and stabilizer until stiff. Fold in quark and lemon juice.
- Assemble the cake:
- Place a sponge layer on a plate, spread half the lemon curd over, then half the cream mixture. Repeat with the remaining layers.
- Cover the entire cake with the remaining cream.
- Decorate:
- Whip cream with vanilla sugar and stabilizer. Pipe onto the cake and garnish with lemon slices and mint.
Enjoy this wonderfully refreshing Lemon Cake, perfect for any gathering or a special treat at home!
