Lemon Cake: Juicy and Refreshing

This lemon cake is deliciously moist and bursting with fresh lemon flavours, making it a perfect treat for any occasion. The sponge is light and airy, topped with a creamy lemon filling that combines the zest and juice of organic lemons for a vibrant taste. It is topped with a creamy lemon curd or lemon jam, adding an extra layer of tangy sweetness. The cake is beautifully finished with whipped cream, lemon slices and mint, providing both visual appeal and a refreshing zest.

Why you'll love this

If you love citrusy desserts, this lemon cake is sure to delight your palate. The combination of moist sponge cake and rich lemon filling provides the perfect balance of textures and flavors. The lemon curd enhances the cake's moisture, ensuring that each slice is as refreshing as it is satisfying.

Perfect opportunity

Perfect for spring and summer gatherings, this lemon cake is a great choice for celebrations like birthdays, picnics or tea parties. Its refreshing flavor makes it a fantastic dessert for warm days and it's elegant enough for formal events.

Decorating Tips

replaces the word nice with emptyp the cake with fresh whipped cream, a sprinkle of vanilla sugar for extra sweetness and a little lemon zest for a pop of colour. Garnish with thin lemon slices and fresh mint leaves to enhance its fresh, summery feel. The whipped cream can be piped around the edges for a more decorative finish.

Recipe

Ingredients:

• For the sponge:
  • 5 eggs
  • 210 g sugar
  • Vanilla paste
  • 220 g flour
  • 2 1/2 teaspoons baking powder
• For the filling:
  • 400 ml of cream
  • 50 g sugar
  • Zest and juice of 1 organic lemon
  • 2 packs of cream stabilizer
  • 300 g of fromage blanc
• For the filling:
  • 300 g lemon cream or lemon jam

• For decoration:
  • 200 ml of cream
  • 1 sachet of vanilla sugar
  • 1 sachet of cream stabilizer
  • Lemon slices
  • Mint leaves

Instructions:

1. Prepare the sponge:
   • Beat eggs, sugar and vanilla until frothy. Sift in flour and baking powder and mix gently.
   • Bake in a preheated oven at 170°C for about 30 minutes. Leave to cool and cut into horizontal slices.
2. Prepare the filling:
   • Whip the cream with the sugar, lemon zest and stabilizer until stiff. Stir in the fromage blanc and lemon juice.

3. Assemble the cake:
   • Place a layer of sponge cake on a plate, spread half of the lemon curd on top, then half of the cream mixture. Repeat with the remaining layers.
   • Cover the entire cake with the remaining cream.

4. Decorate:
   • Whip the cream with the vanilla sugar and the stabilizer. Drizzle over the cake and decorate with lemon slices and mint.

Enjoy this wonderfully refreshing lemon cake, perfect for any gathering or a special treat at home!