Light and Creamy Lemon Cake

by Micaela Harrasser

Calling all lemony desserts lovers! This light, lemon infused sponge cake is mixed with lemon curd – the result is a cloud-like, lemon bomb, super moist cake! Perfect for a hot day, or a party!

You can save the recipe for the lemon curd and use it for other desserts (e.g. topping of a cheesecake), or even keep it in an airtight jar in the fridge and use it as spread. Divine. Especially if you can get your hands on Mediterranean lemons (ideally from the Amalfi coast, but any sunny place will also do). The sponge cake is actually vegan! And light, because it uses water and oil, and does not have eggs, butter or a lot of sugar (that’s because the lemon curd is also sweet, so if you want to try to make the sponge by itself, add an extra 40g of sugar). Enjoy! 😊

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