DessertsRecipes

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! 😊

[ratings]

Light and Creamy Lemon Cake

Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 330g water
  • Zest of one lemon
  • 300g flour 00 / all purpose
  • 150g sugar
  • 16g of instant yeast for desserts
  • 90g flavorless oil
  • 1 tbsp vanilla paste

For the lemon curd:

  • Zest and juice of one lemon
  • 100g milk (I used oat milk)
  • 25g corn starch
  • 35g sugar
  • 1 egg yolk from a large egg
  • 125g cream

Instructions

  1. First, let’s make the lemon curd.
  2. In a pot, heat up the cream, milk and lemon zest.
  3. When it starts to boil gently, turn it off.
  4. In a bowl, add the egg yolk and sugar and quickly mix them (otherwise the sugar will burn the yolk).
  5. Mix in the corn starch.
  6. Now let’s temper the mix: very slowly, add the heated milk+cream to the yolk+ sugar mix, while stirring. Don't add too much liquid too quickly otherwise you might cook the yolk.
  7. Once you have incorporated about half of the liquid, you can transfer everything back to the pot with the remaining liquid.
  8. Turn the heat on, low to medium.
  9. Keep stirring the mix.
  10. Once it gets to a thick consistency (like custard), turn off the heat and transfer to a clean bowl.
  11. Let it rest.
  12. Now let’s make the cake! Turn the oven to 180C.
  13. Line a cake tin with parchment paper.
  14. In a bowl, mix all dry ingredients together.
  15. Add the water and mix.
  16. Then mix in the oil and vanilla paste until you get a smooth, consistent batter.
  17. Transfer to the cake tin.
  18. Add in the custard and mix just with a couple of swirls. You don’t want to fully incorporate it, rather leave some ‘patches’ with lemon custard 😉
  19. place the cake in the middle of the oven and cook until golden outside, and cooked inside (dry skewer test), about 30-40 minutes.
  20. Let it cool off completely before removing from the cake tin, cover with some icing sugar and enjoy!

Notes

Storage: you can keep the cake at room temperature, in an airtight container, for up to three days.

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