A Beautifully Layered Lemon Delight
This Lemon Charlotte Cake is the perfect blend of zesty lemon, fluffy sponge cake, and delicate cream.
It’s a light yet indulgent dessert, perfect for special occasions or any time you’re craving something sweet and refreshing.
With multiple layers of lemon mousse, ladyfingers, and a lemon jelly topping, it’s an absolute showstopper! 🍋🎂
Why Nonna Loves This Recipe
Nonna loves the Lemon Charlotte Cake because it’s a showcase of flavors and a work of art.
The layers of moist cake, creamy lemon mousse, and tangy lemon jelly come together beautifully, creating a dessert that’s both refreshing and indulgent.
The delicate ladyfingers and the lemon syrup add depth, while the whipped cream and edible flowers give it that perfect touch of elegance. 🍋🌸💛
Cooking Time
Preparation Time: 4-5 hours
Resting Time: Overnight (in the refrigerator)
Cooking Time: 1 hour
Total Time: 5-6 hours
Servings: 10-12
Difficulty: Advanced
Cost: Medium
Ingredients
For the Delicate Cream:
1 large egg
2 cups milk
3 tablespoons cornstarch
3 tablespoons all-purpose flour
Zest of 1 lemon
½ cup fine granulated sugar
1 cup fresh cream (half of the cream, for Chantilly cream)
For the Sponge Cake:
5 large eggs
¾ cup granulated sugar
½ cup all-purpose flour
½ cup wheat starch or cornstarch
Pinch of salt
Zest of 1 lemon or 1 teaspoon vanilla extract
For the Ladyfingers (about 20-25 cookies):
2 large eggs
3 tablespoons all-purpose flour
3 tablespoons wheat starch or cornstarch
3 tablespoons granulated sugar
1 teaspoon vanilla extract or lemon zest
Pinch of salt
For the Lemon Jelly:
Juice of 1 lemon
¾ cup water
2 tablespoons cornstarch
¼ cup granulated sugar
Yellow gel food coloring (optional)
For the Syrup:
¾ cup water
⅓ cup Mandarinetto (or limoncello, if you prefer)
Method
For the Delicate Cream:
Prepare the Cream:
Combine all ingredients in a Thermomix or a saucepan and cook at 90°C (194°F) for 8 minutes on speed 4, stirring constantly. After cooking, cool the cream and divide it into two portions. Whip 1 cup of cream and fold it into one portion of the cream. Add yellow food coloring to the other portion, and chill both in the refrigerator.
For the Ladyfingers:
Prepare the Egg Mixture:
Separate the egg yolks and egg whites. Beat the egg yolks with ¾ cup sugar at high speed for 10 minutes, then add vanilla extract or lemon zest.Whip the Egg Whites:
Beat the egg whites with 1 tablespoon sugar until stiff peaks form.Combine the Mixtures:
Gently fold the whipped egg whites into the egg yolk mixture. Sift in the flour and starch, and fold gently. Pipe the mixture into a ladyfinger mold or onto parchment paper, sprinkle with vanilla sugar, and bake at 356°F (180°C) for 12-15 minutes.
For the Sponge Cake:
Prepare the Cake Batter:
Beat the eggs with ¾ cup sugar and a pinch of salt for at least 20 minutes, until the mixture triples in volume. Add the sifted flour and cornstarch and gently fold it in.Bake the Cake:
Bake at 350°F (175°C) for 25 minutes, then reduce the temperature to 325°F (163°C) and bake for another 10 minutes. Test with a toothpick. Allow the cake to cool and level the top.
For the Lemon Jelly:
Prepare the Jelly:
Combine the water, sugar, and cornstarch in a saucepan. Stir in the lemon juice and a drop of yellow food coloring. Bring to a boil and stir until thickened, about 3-4 minutes.
For the Syrup:
Make the Syrup:
In a small saucepan, mix water and Mandarinetto (or limoncello). Heat gently.
Assembling the Cake:
Layer the Cake:
In a springform pan (26/28 cm), place a disc of sponge cake at the base. Pour half the syrup over the cake. Arrange the ladyfingers around the sides of the pan. Pour half of the Chantilly cream over the cake. Freeze for 20-30 minutes.Add the Lemon Cream:
After the cream sets, pour the lemon cream over it, then add another disc of sponge cake. Pour the remaining syrup over this layer. Top with the rest of the Chantilly cream and refrigerate overnight.
For the Lemon Jelly:
Top with Jelly:
Pour the cooled lemon jelly over the set cake and refrigerate until the jelly firms up. Optionally, freeze for 20 minutes for quicker setting.
Final Touches:
Decorate:
Gently remove the springform pan and decorate the cake with whipped cream, lemon slices, mint leaves, and edible flowers for a finishing touch. 🌸🍋
Tips and Variations
Flavor Twist: You can swap lemon for orange for a citrus variation.
Make Ahead: This cake can be prepared a day in advance and stored in the fridge. It keeps well for 2-3 days.
For Extra Elegance: Add citrus zest or lemon curd between layers for added flavor.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Cholesterol | 85 mg |
| Sodium | 140 mg |
| Sugar | 26 g |
| Fiber | 2 g |
Lemon Charlotte Cake: A Refreshing Dessert for Summer or Special Events
Notes
Ingredients
For the Delicate Cream:
- 1 large egg
- 2 cups milk
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- Zest of 1 lemon
- ½ cup fine granulated sugar
- 1 cup fresh cream (half of the cream, for Chantilly cream)
For the Sponge Cake:
- 5 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup wheat starch or cornstarch
- Pinch of salt
- Zest of 1 lemon or 1 teaspoon vanilla extract
For the Ladyfingers (about 20-25 cookies):
- 2 large eggs
- 3 tablespoons all-purpose flour
- 3 tablespoons wheat starch or cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract or lemon zest
- Pinch of salt
For the Lemon Jelly:
- Juice of 1 lemon
- ¾ cup water
- 2 tablespoons cornstarch
- ¼ cup granulated sugar
- Yellow gel food coloring (optional)
For the Syrup:
- ¾ cup water
- ⅓ cup Mandarinetto (or limoncello, if you prefer)
Method
For the Delicate Cream:
- Prepare the Cream:
Combine all ingredients in a Thermomix or a saucepan and cook at 90°C (194°F) for 8 minutes on speed 4, stirring constantly. After cooking, cool the cream and divide it into two portions. Whip 1 cup of cream and fold it into one portion of the cream. Add yellow food coloring to the other portion, and chill both in the refrigerator.
For the Ladyfingers:
- Prepare the Egg Mixture:
Separate the egg yolks and egg whites. Beat the egg yolks with ¾ cup sugar at high speed for 10 minutes, then add vanilla extract or lemon zest. - Whip the Egg Whites:
Beat the egg whites with 1 tablespoon sugar until stiff peaks form. - Combine the Mixtures:
Gently fold the whipped egg whites into the egg yolk mixture. Sift in the flour and starch, and fold gently. Pipe the mixture into a ladyfinger mold or onto parchment paper, sprinkle with vanilla sugar, and bake at 356°F (180°C) for 12-15 minutes.
For the Sponge Cake:
- Prepare the Cake Batter:
Beat the eggs with ¾ cup sugar and a pinch of salt for at least 20 minutes, until the mixture triples in volume. Add the sifted flour and cornstarch and gently fold it in. - Bake the Cake:
Bake at 350°F (175°C) for 25 minutes, then reduce the temperature to 325°F (163°C) and bake for another 10 minutes. Test with a toothpick. Allow the cake to cool and level the top.
For the Lemon Jelly:
- Prepare the Jelly:
Combine the water, sugar, and cornstarch in a saucepan. Stir in the lemon juice and a drop of yellow food coloring. Bring to a boil and stir until thickened, about 3-4 minutes.
For the Syrup:
- Make the Syrup:
In a small saucepan, mix water and Mandarinetto (or limoncello). Heat gently.
Assembling the Cake:
- Layer the Cake:
In a springform pan (26/28 cm), place a disc of sponge cake at the base. Pour half the syrup over the cake. Arrange the ladyfingers around the sides of the pan. Pour half of the Chantilly cream over the cake. Freeze for 20-30 minutes. - Add the Lemon Cream:
After the cream sets, pour the lemon cream over it, then add another disc of sponge cake. Pour the remaining syrup over this layer. Top with the rest of the Chantilly cream and refrigerate overnight.
For the Lemon Jelly:
- Top with Jelly:
Pour the cooled lemon jelly over the set cake and refrigerate until the jelly firms up. Optionally, freeze for 20 minutes for quicker setting.
Final Touches:
- Decorate:
Gently remove the springform pan and decorate the cake with whipped cream, lemon slices, mint leaves, and edible flowers for a finishing touch. 🌸🍋
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