NONNA’S LEMON SPONGE CAKE

This Lemon Sponge Cake is light, fragrant, and incredibly easy to make.

The batter contains no butter or milk, making it naturally lactose-free and wonderfully soft.

The cake is filled with a luscious egg-free lemon cream, prepared in minutes with fresh citrus juice.
Perfect for breakfast, a snack, or dessert, this sunny cake brings a touch of Italian simplicity to your table!

⏱ Cooking Times

• Preparation: 15 minutes

• Cooking: 40 minutes

• Total time: 55 minutes

• Servings: 8

🧁 Ingredients

For the cake:

• 4 large eggs

• 1 cup granulated sugar (200 g)

• ½ cup vegetable oil (100 g)

• ½ cup water (100 g)

• 2 cups all-purpose flour (250 g)

• Zest of 1 lemon

• 1 tablespoon baking powder (16 g)

For the lemon cream filling:

• ⅓ cup fresh lemon juice (100 ml)

• ⅓ cup fresh orange juice (100 ml)

• 3 tablespoons sugar (40 g)

• 2 tablespoons cornstarch (20 g)

For decoration:

• Powdered sugar, for dusting

• Lemon slices (optional)

👩‍🍳 Instructions

1. Prepare the batter:
   In a large bowl, beat the eggs, sugar, and lemon zest with an electric mixer until pale and fluffy.
   Add the oil and water, then continue mixing until smooth.

2. Add dry ingredients:
   Gradually sift in the flour while mixing to prevent lumps.
   Add the baking powder and mix one last time until fully combined.

3. Bake the cake:
   Grease and flour a 9-inch (24 cm) round cake pan.
   Pour in the batter, smooth the surface, and bake in a preheated oven at 350°F (180°C static or 340°F convection) for 40 minutes, or until a toothpick comes out clean.
   Let the cake cool completely before slicing.

4. Prepare the lemon cream:
   In a small saucepan, whisk together sugar and cornstarch.
   Slowly pour in the lemon and orange juice while whisking to avoid lumps.
   Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
   Remove from heat and cool.

5. Assemble the cake:
   Slice the cooled cake in half horizontally.
   Spread the lemon cream evenly over the bottom layer and top with the second layer.
   Dust with powdered sugar and garnish with lemon slices.

💡 Tips & Tricks

• Add crushed almonds or hazelnuts to the batter for extra texture.

• For an even tangier filling, increase the lemon juice slightly and reduce orange juice.

• Decorate with powdered sugar stencils for a charming homemade look.

• Store covered at room temperature up to 3 days, or refrigerate in summer.

🥄 Nutritional Facts (per slice)

NONNA'S LEMON SPONGE CAKE

This Lemon Sponge Cake is light, fragrant, and incredibly easy to make. The batter contains no butter or milk, making it naturally lactose-free and wonderfully soft.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

For the cake:

• 4 large eggs
• 1 cup granulated sugar (200 g)
• ½ cup vegetable oil (100 g)
• ½ cup water (100 g)
• 2 cups all-purpose flour (250 g)
• Zest of 1 lemon
• 1 tablespoon baking powder (16 g)

For the lemon cream filling:

• ⅓ cup fresh lemon juice (100 ml)
• ⅓ cup fresh orange juice (100 ml)
• 3 tablespoons sugar (40 g)
• 2 tablespoons cornstarch (20 g)

For decoration:

• Powdered sugar, for dusting
• Lemon slices (optional)

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👩‍🍳 Instructions

1. Prepare the batter:
   In a large bowl, beat the eggs, sugar, and lemon zest with an electric mixer until pale and fluffy.
   Add the oil and water, then continue mixing until smooth.
2. Add dry ingredients:
   Gradually sift in the flour while mixing to prevent lumps.
   Add the baking powder and mix one last time until fully combined.
3. Bake the cake:
   Grease and flour a 9-inch (24 cm) round cake pan.
   Pour in the batter, smooth the surface, and bake in a preheated oven at 350°F (180°C static or 340°F convection) for 40 minutes, or until a toothpick comes out clean.
   Let the cake cool completely before slicing.
4. Prepare the lemon cream:
   In a small saucepan, whisk together sugar and cornstarch.
   Slowly pour in the lemon and orange juice while whisking to avoid lumps.
   Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
   Remove from heat and cool.
5. Assemble the cake:
   Slice the cooled cake in half horizontally.
   Spread the lemon cream evenly over the bottom layer and top with the second layer.
   Dust with powdered sugar and garnish with lemon slices.

Keyword lemon sponge cake, italian lemon cake, light lemon dessert, egg-free lemon cream, easy lemon cake recipe, lactose-free cake, homemade lemon cream, moist lemon cake

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