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Home » Cakes Recipes » Lemon sponge cake with fresh fruits

Lemon sponge cake with fresh fruits

Published December 21, 2017 Last Modified January 6, 2020 By GreedyEats

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This lemon sponge cake will directly transport you to those lemon lands where freshness, zing and yellow tinge know no end. It’s lemon cake day my friends!!

A piece of moist lemon sponge cake sits by my side as I type this. Honest Truth. I use no fork when I eat lemon cake. I love eating it this way. With bare hands. My fingers are covered in icing sugar dust. There are cake crumbs all over my keyboard. Wait let me take a bite and forget everything else.

Yep, I am back.

What was I saying??


Before we dive deep in this pretty cake with fruits. I want to answer certain questions that might cloud your mind.

  1. Is it too lemony to smack your lips?
  2. Is there any cake better than a lemon cake?
  3. Will this cake taste eggy if I used these many eggs?
  4. Is this cake dry by any chance?
  5. A sponge more pillowy than this one?

No, no, no, no and no!

WHY IS THIS MY FAVORITE LEMON SPONGE CAKE?

Let me explain a few more things about this cake to you! You are sighting a most soft, spongy, velvety textured dessert on your screen right now. You will ask me how is this cake any different from all the other sponges out there? Or how is this cake recipe any better than other ordinary lemon cakes?

My friends, I switched all purpose flour with cake flour in the original cake recipe to make it, what it is now. Cake flour gave my lemon cake that softest sponge you can never stop eating. I only used oil and no butter to keep the cake moist. And whipped egg whites separately to lift the sponge to the tippy-top!

DID YOU KNOW?

You can make your own cake flour at home? Take 1 cup all purpose flour. Replace 2 tbsp out of it with cornflour/cornstarch. And sift it 4-5 times. There you have it.



Look at the lovely texture of this cake. ⇑ ⇑ ⇑

HOW TO TOP YOUR LEMON CAKE

This cake is so moist on its own that it doesn’t even need a frosting. I just topped mine with some icing sugar and fresh seasonal fruits. I suggest you do the same and save some empty calories from the buttery frosting! But a dollop of fresh cream? Smear it on my slice too please!!

This cake is even better after a few hours of baking. As all the flavors have a good time mingling, mixing and sorta partying with each other. And what happens to its texture then? It seems like some lovely angel casts a spell to make it so velvety, so pillowy, so soft that it puts clouds in the sky to shame!

REMEMBER FOR A PERFECT RISE AND TEXTURE

  1.  You don’t want your sponge to deflate after it bakes. That way it might taste like you are biting into an omelette. All eggy. To prevent this, invert your cake tin right after it comes out of the oven.
  2.  We will whisk the egg whites separately till it forms soft peaks. And fold it with extremely light hands using a spatula only.
  3.  Don’t skip to add cream of tartar or lemon juice to your egg whites. It ensures maximum volume to the whisked whites.
  4. Greasing the cake tin is absolutely not necessary while baking this sponge. The batter climbs and rise on sides of the tin. If you grease the tin, the batter will slip through it and fail to rise.

Don’t be intimidated by the recipe steps. This cake is extremely easy-peasy-lemon-squeezy!!All those weird sayings aside. If you carefully follow the instructions, your lemon cake will shine as bright as your faces.

Also this cake has no tart flavor to sour your teeth. Just a mild undertone of lemon, which when mixed with vanilla produces the most ultimate flavor I know till date. A little lemon juice makes everything taste better. Agree?


You are sure to think why have I displayed orange slices and not lemon in a lemon sponge cake recipe? Why???

Because,

  1. Doesn’t orange looks more contrasting in the photos with that lemon-colored lemon sponge cake.
  2. You can eat orange slices with a lemon cake, but can you eat lemon slices with a lemon cake?

I know, I am so out of control!!!

When you miss gulping a tall glass of lemonade at a lemonade stand, bake this cake.

When you crave some sunshine in the cold winters, bake this cake.

Need I give you more reasons???

 

Lemon cake with fresh fruits

This sunshine dessert will directly transport you to those lemon lands where freshness, zing and bright yellow tinge know no end!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: International
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings 6 pieces
Calories: 146kcal
Author: Neha

Ingredients

  • 75 gms (10 tbsp) Cake Flour
  • 80 gms Egg whites
  • 60 gms Egg yolk
  • 120 gms Sugar
  • 1/4 tsp Cream of tartar or 1/2 tsp lemon juice
  • 1/8 tsp Salt
  • 1 tsp Baking powder
  • 1 1/2 tsp Vanilla extract
  • 1.5 Tbsp Fresh lemon juice (mixed with 1/2 Tbsp water)
  • 30 ml Milk
  • 1.5 Tbsp Lemon zest
  • 40 ml oil

Instructions

  • 1. Preheat your oven to 320°F (160°C) and line a 6-inch square cake tin with parchment paper. Make sure all your ingredients are at room temperature.
    2. Add egg yolks + 40 gms to sugar to a mixing bowl and beat for a minute. Add oil, vanilla extract, salt, milk, water, lemon juice and zest to the bowl and mix in till everything gets combined well. 
    3. Now add in atleast three times sifted cake flour and baking powder to the mixture and fold it in.
    4. In a separate clean and dry bowl, add egg whites (at room temperature only) and beat in for a minute. Now add cream of tartar/lemon juice to it and beat well. Slowly keep on adding the remaining sugar and beating continuously until the egg whites form stiff peaks. This may take 5-6 minutes.
    5. Mix egg whites in the yellow cake batter in three batches. And fold in using a spatula.
    6. Pour the mix in your lined cake tin and bake for 25-30 mins or until a tooth pick inserted in the center comes out clean.
    7. Invert the cake tin, as soon as you take it out of the oven and let it cool down completely.

Notes

  1. It's very crucial that your egg whites are at room temperature, else they won't get whipped to full volume.
  2. Fold in the egg whites and the batter with light hands. You don't want the air bubbles to skip out of the batter.
  3. Keep an eye on the cake after 19 mns. Oven temperatures vary sometimes. Over-baking may result into a dry bake.
  4. You can make your own cake flour at home. Just take 1 cup all purpose flour. Replace 2 tbsp out of it with cornflour/cornstarch. And sift it 4-5 times. There you have it.

Nutrition

Calories: 146kcal
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

Filed Under: Cakes Recipes, Easter and Spring Desserts, Easy Desserts, Summer Recipes

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Reader Interactions

Comments

  1. Janet

    November 10, 2020 at 2:48 am

    5 stars
    This cake is moist and delicious. As I don’t like too sweet, I have cut the sugar by half. I’ve also mistaken to mix sugar with egg yolk instead of egg whites. But, the cake still turns out to be very yummy. Everyone loves it and can’t stop to take a second piece.

    Reply
  2. Neharika

    December 1, 2018 at 10:46 pm

    5 stars
    I’ve never had such a spongy, yummy and tasty cake. My friends went bonkers as they tasted it.

    I had no cake flour and it was late so I decided to go ahead with normal and the sponge was still lovely (Im sure it would have been better otherwise) and increased a little lemon juice because I wanted a sour cake.

    Thanks for the amazing recipe. It’s surely a keeper and my search for an excellent cake ends here.

    Reply
  3. Aashima

    April 23, 2018 at 8:11 am

    Hi Neha,
    This cake looks just lovely.
    If you don’t mind can you please tell how to replace cake flour with regular flour & secondly if you can give cup measurements as grams is little confusing.

    Appreciate your help.
    Thanks.

    Reply
    • GreedyEats

      April 24, 2018 at 4:13 pm

      Removing cornstarch from the cake will surely change its texture. I suggest baking the recipe as is. Still if you must, substitute 75 gms of cake flour with the regular one. Using exact quantity of ingredients is a must for sponges. A slight change in amount can convert a moist, airy and spongy bake to a flop show Aashima! Hope this helps.

      Reply
  4. Jacinta

    March 23, 2018 at 8:41 am

    5 stars
    May I ask do you use the fan force or conventional heat?

    Thanks
    Jacy

    Reply
    • GreedyEats

      March 23, 2018 at 10:07 am

      Hey! I use conventional heat. Hope you get to try this. 🙂

      Reply
  5. Ramona Nicholas

    February 15, 2018 at 12:04 am

    Lemon cake recipe seems gorgeous. Wl try it out surely

    Reply
    • GreedyEats

      February 15, 2018 at 12:10 am

      Awesome! Let me know how it turns out for you. 🙂

      Reply
  6. Poonam chugh

    February 6, 2018 at 6:43 am

    Lovely cake…
    Which brand of vanilla u used in cake,?

    Reply
    • GreedyEats

      February 6, 2018 at 9:50 am

      Thanks Poonam. 🙂 I love to use McCormick brand for extracts like vanilla. 🙂

      Reply
  7. Tiffany

    February 2, 2018 at 5:05 pm

    Looks really yummy! Definitely trying this Lemon Cake <3 By any chance you are looking for collaborations, you can check out of Phlanx.com – it’s an influencer marketing platform where bloggers and business owners meet. Cheers!

    Reply
    • GreedyEats

      February 2, 2018 at 7:33 pm

      Thanks Tiffany for liking the cake and for stopping by. Let me know how you like the cake. And thanks again, I will check Phlanx out. 🙂

      Reply
  8. foodzesty

    January 25, 2018 at 6:07 am

    This looks delicious and Lemon cake is my favorite!!!!

    Reply
    • GreedyEats

      January 25, 2018 at 3:08 pm

      Thanks. Mine too. 😉

      Reply
  9. InspiresN

    January 18, 2018 at 3:53 pm

    oh so delicious! this is my perfect kind of cake , love it to bits 🙂 Thanks for the wonderful share!

    Reply
    • GreedyEats

      January 18, 2018 at 3:59 pm

      Thanks! I am glad you liked it. 🙂

      Reply
  10. D. Wallace Peach

    January 11, 2018 at 4:59 pm

    Beautiful and colorful. Almost too pretty to eat. 🙂

    Reply
    • GreedyEats

      January 11, 2018 at 8:17 pm

      Thanks for appreciating! 🙂

      Reply
  11. karrie / Tasty Ever After

    January 2, 2018 at 4:21 pm

    This is one gorgeous cake!! Love the fresh fruit on top and you can tell how moist the cake is just from the pics. Makes me want to reach into my computer screen, grab a piece, and take a big bite! I’ll have to make this for my hubby soon because lemon cake is his favorite 🙂

    Reply
    • GreedyEats

      January 2, 2018 at 5:04 pm

      Karrie, your comment made my day! 🙂 My hubby loves it to bits and pieces too. Do Report back on how this turned out for you. Thanks for stopping by. Also, Happy New Year!!!

      Reply
  12. Anonymous

    December 30, 2017 at 5:49 am

    Ur write up is forcing me to focus on the recipe.

    Reply
    • GreedyEats

      January 2, 2018 at 1:19 am

      True that. You don’t wanna miss out a single point!

      Reply
  13. Anonymous

    December 30, 2017 at 8:28 am

    Thanks for the lemon cake recipe i will try it one of these days.

    Reply
    • GreedyEats

      January 2, 2018 at 1:17 am

      Let me know how it turns out for you! 🙂

      Reply
  14. a little Swiss, a little Canadian

    December 27, 2017 at 1:06 am

    Looks lovely and delicious!

    Reply
  15. Theresa Wright

    December 21, 2017 at 11:13 pm

    Wow! lovely cake

    Reply
    • GreedyEats

      December 22, 2017 at 1:58 am

      Thank you Theresa!

      Reply
  16. InspiresN

    December 21, 2017 at 3:49 pm

    wow, so well presented and looks really awesome!

    Reply
    • GreedyEats

      December 21, 2017 at 4:04 pm

      Thanks dear. I am glad you liked it.

      Reply
  17. Dawn @ Girl Heart Food

    December 21, 2017 at 1:14 pm

    I absolutely love lemon!! And paired with all that beautiful, fresh fruit? It’s just what I want on a cold winter day!! Yum (plus, it looks gorgeous)!

    Reply
    • GreedyEats

      December 21, 2017 at 4:08 pm

      Thanks for the lovely input Dawn!! Lemon is my fav. too!! 🍋

      Reply
  18. Laura

    December 21, 2017 at 5:33 am

    Delicious recipe and beautiful presentation. Will definitely bake this over holiday break.

    Reply
    • GreedyEats

      January 2, 2018 at 3:57 pm

      Thanks Laura!

      Reply
  19. Ritu

    December 21, 2017 at 5:16 am

    Looks Great! Thanks for an awesome recipe!

    Reply
    • GreedyEats

      December 21, 2017 at 5:28 am

      Thanks.

      Reply
      • Anonymous

        December 30, 2017 at 8:02 am

        Pls let me know the no. Of eggs used

      • GreedyEats

        January 2, 2018 at 4:07 pm

        It depends on the size of your eggs. Usually 1 large egg yields 40 gms whites and about 18 gms of yolk.

  20. Anonymous

    December 21, 2017 at 6:46 am

    Mam can you please suggest me a NYC substitute of egg ??

    Reply
    • GreedyEats

      December 21, 2017 at 4:42 pm

      I am sorry I haven’t try this cake without eggs anytime. I am afraid, eggs are an inseparable part of this recipe. If you are looking for an eggless version, you may try finding recipes that use condensed milk or hot milk. Hope this helps!

      Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! More about Neha…

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