Lemon sponge cake with olive oil. How to make lemon sponge cake in the oven and slow cooker. Subtleties of preparing lemon sponge cake with impregnation, kefir, poppy seeds Lemon sponge cake recipe

08.05.2024 Symptoms

This dessert is made from puff pastry, biscuit or shortcrust pastry. Its filling can be lemon curd or other cream. But invariably, lemon cake is a very tasty and popular pastry with a refreshing taste and citrus aroma.

The basis of the classic lemon cake is a juicy sponge cake with a citrus taste and aroma. Spread into thin cakes, it is soaked in sour cream, custard or any other cream. Or you can simply bake the dough in a cake tin and cover it with lemon fondant made from 30 ml lemon juice and 150 g caster sugar.

So, for a classic lemon sponge cake you need to take:

270 g butter;
300 g sugar;
10 g vanilla sugar;
7 eggs;
3 g salt;
50 – 60 ml lemon juice;
chopped zest of two lemons;
5 g baking powder;
70 g starch;
300 g flour.

Kneading the dough and baking it step by step:

Beat soft butter with two types of sugar, also adding lemon zest and juice. Beat the eggs into the butter mixture one at a time, continuing to beat everything with the mixer. The final stage of kneading is adding the dry ingredients (flour, starch, baking powder and salt).
Grease a baking dish with soft butter and sprinkle with flour. Transfer the dough into it and bake at 180 degrees. To ensure the biscuit is completely baked, you can leave it for 45 minutes.
For the cake, the cake layer should be completely cooled, then cut into thinner layers and layered with cream. In the case of the cake, you just need to cover it with fondant while it's still hot.

Cooking in a slow cooker

To bake a simple lemon cake in a slow cooker, for the sponge cake you will need:

4 eggs;
150 g sugar;
130 g flour;
20 ml lemon juice;
10 g lemon zest.

List of ingredients for lemon cream:

3 squirrels;
150 g sugar;
160 ml milk;
40 g flour;
1 lemon;
30 g butter.

Bakery:

Beat eggs with sugar in a mixer for 10 minutes. Then carefully stir in the flour, zest and lemon juice. Transfer the dough into a greased multi-pan and bake in the “Baking” mode (cooking time - 60 minutes).
In the meantime, let's prepare the cream. Pour milk into the whites whipped into a fluffy foam along with sugar and sift the flour. Bring this mixture to a boil and remove from the stove. Add butter and lemon, crushed in a blender along with the peel, into the cream. Mix.
Cool the cooled sponge cake, cut into two or three cake layers and brush each with lemon cream. Decorate the finished cake with slices of marmalade or candied fruits, as your imagination dictates.

Step-by-step recipe from Irina Allegrova

The empress of the Russian stage has not only excellent vocal abilities, but also culinary talent.

Thus, the singer’s relatives adore the lemon cake she made from the following set of products:

200 g butter;
360 g sugar;
2 eggs;
4 g baking powder;
2 g vanillin;
50 g sour cream;
20 g orange or lemon zest;
400 – 450 g of sifted flour.

The filling for the cake is prepared from:

3 lemons;
3 medium sized apples;
200 g sugar;
15 g instant gelatin;
80 g starch.

Irina Allegrova’s recipe step by step:

Beat butter with sugar and add eggs. When the mass becomes homogeneous, add baking powder, zest, vanillin and sour cream. Mix everything thoroughly again with a mixer.
Lastly, stir in enough flour into the dough to form a plastic sandy mass. Divide the dough into two parts. Place one of them in the freezer, and from the second form the base of the cake in the form of a basket and bake for 15 - 20 minutes at 180°C.
To make the filling, twist the lemons together with the peel (but without the seeds) through a meat grinder, and cut the apples into cubes. Mix crushed fruits with sugar and gelatin.
Sprinkle the baked base with starch, fill it with apple-lemon filling, and cover the top with the remaining dough grated on a coarse grater. Before the cake is ready, it should spend another 40 - 50 minutes in the oven at 170 - 180 degrees.

Delicious lemon meringue cake

To prepare the most delicious lemon cake with meringue, for the shortbread base you need to take:

half a stick of cold butter;
4 g sugar;
2 g salt;
40 ml cold water;
200 g flour.

For the lemon filling use:

4 yolks;
300 ml water;
125 ml lemon juice;
300 g sugar;
120 g corn starch;
20 g lemon zest;
75 g butter.

The composition of the snow-white meringue layer includes:

4 squirrels;
170 g sugar;
3 g vanillin.

Cooking method:

In the bowl of a blender, combine all the dough ingredients and mix until it forms an elastic lump. Line the sides and bottom of the baking dish with the dough rolled out into a half-centimeter layer. Press down the base of the pie with a weight (peas, beans), bake it for 12 - 15 minutes at 170°C.
Combine the ingredients of the cream (except butter) in a thick-walled saucepan and boil until thickened. Remove from heat, stir in butter and pour over hot base.
Place meringues of egg whites whipped with sugar and vanilla on top of the cream on the cake. Return the cake to the preheated oven until the meringue is light brown (about 10 minutes).

Dessert with lemon curd

Napoleon is a dessert beloved by many since childhood. Classic buttercream is high in calories, but this lemon curd cake has not only fewer calories, but also a refreshing taste.

For puff pastries you need to take:

480 g flour;
400 g butter;
2 eggs;
140 ml water;
45 ml cognac;
15 ml vinegar;
3 g salt.

Lemon curd contains the following ingredients:

3 large lemons;
150 g sugar;
3 eggs;
40 g starch;
100 g butter.

Sequence of actions:

In a separate container, mix cold water with cognac and vinegar. Whisk the eggs with salt until smooth, and then combine with the other liquid ingredients of the dough.
Chop the cold butter into crumbs with flour. Add the liquid mixture, knead the dough and divide it into 10 parts. After stabilizing for an hour in the cold, bake 10 thin cakes.
Place the juice squeezed from three lemons, the zest of one lemon, sugar, starch, eggs and soft butter into a blender bowl. Beat these ingredients until smooth, and then send to the fire. When using lemons for baking, be sure to wash them with a brush in hot water so that the substances used to treat the fruits before transportation do not get into the dessert.
Boil the cream until thick, then beat with a blender again. Coat the cakes with the prepared mixture, sprinkle the cake with crumbs on top and put it in the refrigerator for soaking.

Treat from Ilya Lazerson

The dough base for open lemon cake (tarte) from Lazerson is prepared from the following set of ingredients:

1 egg;
100 g sugar;
150 g butter;
250 g flour;
50 g almond flour or crushed almonds.

For custard lemon cream you will need:

5 medium lemons;
240 g sugar;
4 eggs;
300 g butter.

How to cook:

In a bowl, mix flour, almond crumbs and sugar. Add diced cold butter to these bulk ingredients and mash everything into crumbs. Then beat in one raw egg and collect the resulting mass into a lump.
Form the base of the pie from the resulting shortcrust pastry, put parchment on top and sprinkle peas for pressing. Bake the cake at 190 degrees for 20 - 30 minutes.
Finely grate the zest from two lemons and mash it with your hands along with the sugar. Squeeze the juice from the remaining lemons, you should get about 150 ml. Before squeezing the juice, citrus fruits should be rolled with slight pressure on a hard surface, so the liquid will come out more.
Add juice and raw eggs to the sweetened zest, place the mixture in a steam bath and cook until thick, stirring constantly.
Mix the hot custard base with chopped butter. Let the cream cool slightly and then pour it into the tart base. Place the dessert in the refrigerator to stabilize for 4 – 6 hours. After this, it can be cut with a knife, like a regular cake.

Lemon Cake by Andy Chef

Chef Andy offers his version of a cake with a citrus mood, in which juicy sponge cakes are layered with lemon curd.

For lemon juice custard you will need:

250 ml freshly squeezed lemon juice;
250 g granulated sugar;
4 eggs;
190 g butter;
zest of two lemons.

The composition of the sponge cake layers includes:

5 eggs;
300 g sugar;
135 ml yogurt;
125 ml milk;
225 g butter;
14 g baking powder;
10 g lemon zest;
345 g flour.

Baking algorithm:

Place all lemon curd ingredients in a heavy-bottomed saucepan or saucepan and place over medium heat. Constantly stirring the mixture with a whisk, boil the cream until thick. The desired consistency is when the fingerprint on the spatula used to mix the curd stops disappearing.
Strain the finished cream through a fine sieve to remove the zest, particles of coagulated protein and pieces of lemon pulp that may have gotten into the juice. Cover the filtered cream with cling film in contact and leave to cool.
For the sponge cake, beat the butter and sugar at high speed until fluffy and white. Then, continuing to beat the mixture, pour in the eggs one at a time, add the zest and yogurt.
Add half of the sifted mixture of flour and baking powder to the dough, pour in the milk and the remaining dry ingredients.
From the resulting dough, bake two cakes with a diameter of 18 cm at 180 degrees for 30 - 40 minutes.
Cut each of the two biscuits into two layers and layer them with cooled lemon curd. Decorate the top of the cake as desired.

With added cottage cheese

To prepare a delicious lemon curd cake, you need to prepare:

6 eggs;
400 g sugar;
400 g cottage cheese;
60 ml milk;
20 g gelatin;
160 g flour;
3 lemons;
lemon wedge marmalade for decoration.

Progress:

For the sponge cake, take three eggs and divide them into yolks and whites. Beat the latter into a fluffy, stable foam, and foam the yolks with a mixer with 100 g of sugar until light and creamy.
The flour should be mixed with the yolks, and then the whipped whites should be mixed into the total mass in 3-4 additions. Bake a tall sponge cake from the dough and cut it into three layers.
Soak gelatin in milk. Then dissolve it over low heat or in the microwave, pour into the cottage cheese, add 150 g of sugar and blend everything with a submersible blender until smooth cream. Place the curd filling in the refrigerator for a while to thicken a little.
Mix the juice squeezed from three lemons, their zest, the remaining sugar and eggs and leave for half an hour so that the citrus peels completely give off their aroma to the cream. Then strain the mixture through a strainer and boil until thick.
Coat each of the three sponge cakes well with cooled lemon curd. Next, put the first cake layer in a split ring for assembly or make high sides from foil, spread 1/3 of the curd cream, cover with the second cake layer and repeat the steps.
A layer of curd cream on top of the third cake layer should be covered with the remaining lemon curd and decorated with marmalade “lemon wedges”.

There are a large number of recipes for making sponge cake. The classic sponge cake is made from flour, sugar and eggs. Butter biscuit is made from flour, eggs, butter or vegetable oil. I suggest preparing a fragrant and fluffy lemon sponge cake in olive oil. This biscuit can be served as an independent dish, or you can make a cake or pastries from it.

I prepare the products according to the list.

Sift the flour with baking powder and powdered sugar and mix.

I separate the whites from the yolks. Add the yolks to the flour mixture.

Then I add olive oil, lemon zest and juice to the bowl.

Knead the dough thoroughly with a spatula.

Beat the whites with a pinch of salt into a stable foam.

I add the whipped whites to the dough a few spoons at a time, stirring gently with a spatula from top to bottom.

The result is a fluffy dough.

Grease a round springform pan with a diameter of 20 cm with olive oil. Carefully pour the dough into the mold.

I bake the biscuit in an oven preheated to 150 degrees for an hour. I check the readiness of the biscuit with a toothpick.

After baking, I immediately turn the pan with the sponge cake into 3 cups. Let the biscuit cool completely.

Lemon sponge cake with olive oil is ready!

Enjoy your tea!

Now we will delight lovers of home baking and tell you how to make sponge cake with lemon zest.

Lemon sponge cake - recipe

Ingredients:

sifted wheat flour - 1.5 cups;
sugar – 1 glass;
eggs – 8 pcs.;
lemon – 2 pcs.;
butter 73% fat – 200 g;
powdered sugar – 15 g.

Preparation

Mix softened (but not melted) butter with finely chopped lemon zest and sugar. Then, stirring continuously, add all the yolks. When the mass is thoroughly ground, add the sifted flour and stir well again. Now beat the egg whites to a fluffy white mass and carefully fold them into the dough. Place it in a greased pan and bake at 220 degrees for 20 minutes. Sprinkle the finished lemon cake with powdered sugar.

Lemon sponge cake in a slow cooker

Ingredients:

eggs – 4 pcs.;
flour – 200 g;
sugar – 200 g;
vanillin - to taste;
zest of 1 lemon;
lemon juice – 20 ml;
- 10 g.

Preparation

Break the eggs and beat them with a mixer, then slowly add sugar and beat everything together until the volume increases by about 2 times. Now add the sifted flour, vanillin, lemon juice and grated zest. Mix carefully. Coat the multi-cooker container with butter, lay out the dough and use the “Baking” mode to prepare the vanilla-lemon sponge cake for 50 minutes.

Lemon chiffon sponge cake

Ingredients:

For the test:

flour – 180 g;
eggs – 4 pcs.;
egg white – 2 pcs.;
water – 100 ml;
sugar – 180 g;
lemon – 1 pc.;
vegetable oil – 85 ml;
vanilla sugar – 10 g;
baking powder for dough – 10 g.

For cream:

– 500 g;
powdered sugar – 100 g;
sour cream 20% fat – 200 g.

For decoration:

figs – 4 pcs.;
berries;
sprigs of rosemary.

Preparation

Sift the flour through a sieve along with baking powder. Carefully separate the whites from the yolks. Carefully peel the zest from the lemon. Combine the yolks with vegetable oil, then add water and mix until smooth. Add chopped lemon zest. Beat the whites with a mixer until fluffy, then in parts add sugar, vanilla sugar and continue beating for another 5 minutes. Gently mix the protein mass with the yolk mixture, add the sifted flour in small portions and mix with a spatula with gentle movements from bottom to top. Place the dough in a greased form and place in the oven at a temperature of about 180 degrees for 35 minutes. Let the finished biscuit cool and only then remove it from the mold. For the cream, beat Philadelphia cheese with sour cream, add powdered sugar and beat again. Cut the sponge cake into 3-4 layers and coat each of them with the resulting cream. We also apply a light layer of cream to the top layer and decorate with berries, figs and rosemary sprigs. Enjoy your tea!

Do you like lemon? Did you know that its aroma not only helps you concentrate and not be distracted by other things, but also invigorates and improves your mood. This lemon sponge cake recipe is a real gourmet find. When the aroma of lemon and homemade cakes spreads throughout the house, you will feel like you are in lemon heaven.

Lemon sponge cake is ideal for those who do not like sweet desserts. Nevertheless, we can safely say that such a cake will satisfy the preferences of almost everyone.

The “correct” biscuit

Every true cook should know the classic recipe for sponge cake with citric acid. The basic recipe allows you to improvise and create an endless number of versions of your biscuit miracle yourself.

You will need the following products:

wheat flour - 120 grams;
sugar - 120 grams;
4 eggs;
1 teaspoon baking powder;
1 teaspoon of citric acid.

Having separated the yolks from the whites, we begin to beat them with sugar (100 grams) until a fluffy foam is obtained. On average it takes 3 minutes at maximum mixer speed. Beat the remaining sugar together with the egg whites and citric acid in a separate bowl. You can add a pinch of salt for taste. Please note that the mixer speed should be increased gradually. Beat the whites until stiff. Judging by the reviews, the process can be speeded up if the whites are cooled first.

Combine the whites with the yolks, gently stirring them with a spatula. Add sifted flour and baking powder to them. Add flour to the egg mixture in small portions, gradually until the dough is smooth.

Pour the dough into a mold that has been greased and lightly floured, spreading it evenly over the entire surface of the mold.

Bake in a preheated oven at 180 degrees for no more than 40 minutes.

Tip: Do not remove the cake immediately after the timer beeps: let it cool in the oven. Due to the temperature difference, it may “fall”.

It’s even better to bake it a day in advance - it should “ripen”.

Now you can divide it into 2 - 3 cakes, grease them with your favorite cream, jam or syrup. Decorate the top with powdered sugar.

Strategy

Many of us have had mishaps in the kitchen. This often happens because we do not follow the basic recommendations in recipes: if the eggs should be at room temperature and beaten until thick, and the flour should be sifted, then that’s what should be done. These rules are extremely important even for the simplest recipes. Without observing the requirements, proportions and sequence of actions, even scrambled eggs can turn out tasteless. The law of a delicious dish is the tactic of complete obedience to the recipe. This also applies to sponge cake with lemon zest.

Cooking correctly

We offer a classic recipe for lemon sponge cake (step by step). Judging by the reviews, it is not difficult to prepare. The main thing is to strictly follow the instructions. It is advisable to use a tall form (preferably with a removable bottom). In this case, the finished biscuit is easier to remove from it. The end result is moist, tender and incredibly flavorful. Lemon cream or syrup or jam are used as cream. A dusting of powdered sugar is often used on top. Alternatively, chopped chocolate with cinnamon.

You will need the following ingredients:

5 yolks at room temperature;
80 ml vegetable oil;
juice and zest of one medium-sized lemon;
150 g wheat flour;
1 and 1/3 teaspoons baking powder.

To prepare the meringue:

5 whites (pre-cool);
150 g sugar.

The step-by-step recipe for lemon sponge cake, judging by user reviews, is not complicated, the cake is prepared quickly. The main thing is to follow the instructions.

In a medium bowl, combine the egg yolks with the oil, zest and lemon juice and mix well.
Sift the flour through a sieve and mix with baking powder using a wooden spoon.
Combine the dry ingredients with the yolks and beat them until smooth so that there are no lumps.
To make the meringue, pour the egg whites into a bowl and whisk. First with a whisk. Then add sugar and start beating with a mixer at maximum speed for 5 minutes until the mixture becomes thick.
Now you should carefully mix the whites with the dough. It is convenient to use a silicone spatula.
Pour the mixture into a baking dish. Don't forget to grease the bottom of the pan with butter.
Bake in the oven at 175 degrees for 35 - 45 minutes.
Do not open the oven during cooking, otherwise the biscuit will “settle.”
Check readiness with a toothpick (pierce the pie in several places; it should come out easily and be dry).
Remove the cake pan from the oven and let it cool before removing the cake.
Ideally, it is better to collect it the next day. The biscuit is cut into 2 layers (use a knife with a long blade or a strong thread). Then grease with cream or syrup, decorate with powdered sugar and a sprig of mint on top.

This pie is one of the best for tea drinking. He has a lot of fans. Judging by the reviews, it turns out to be unusually tender and simply melts in your mouth. It is not too sweet, with a slight sourness.

This lemon sponge cake recipe calls for a special tasting light cream. They lubricate the finished cakes with it and put the dessert in the refrigerator so that it is well soaked.

Lemon cream

To give the finished biscuit a more pronounced citrus taste, prepare the following:

Mix 2 eggs, the juice of one lemon, 50 grams of butter and 30 grams of sugar in a saucepan and place it on low heat. Heat, stirring continuously, until the mixture becomes thick. Remove from heat and let cool.

Lemon sponge cake: a simple step-by-step recipe

First you need to prepare the following products:

orange - 1 pc.;
lemon - 1 pc.;
30 g butter;
60 g potato flour;
190 g sugar;
190 g wheat flour;
eggs - 5 pcs.

Biscuit dough

Separate the whites from the yolks.
Beat the yolks with sugar until fluffy foam.
In a separate bowl, beat the whites until stiff.
Combine the whites with the yolks.
Add pre-sifted potato and wheat flour to the egg mixture and mix gently with a whisk. Add sugar.
Since this is a lemon zest sponge recipe, you need to add a little golden skin at the end for flavor. Grate it carefully, take very little and only the yellow zest (the white layer underneath will give an unpleasant bitterness).
Before pouring the dough into the mold, line the bottom with baking paper. It is not recommended to grease the mold with oil. Distribute the dough evenly over the entire surface of the mold and place in the oven.
Bake the pie for half an hour at 175 degrees.
Once the finished biscuit has cooled, divide it into 3 layers.
Soak each of them with freshly squeezed orange and lemon juice, then grease with lemon cream.
Place in the refrigerator for a couple of hours to soak.

Decorating the biscuit

This is a pretty simple lemon cake recipe. Before serving, you can decorate the top with powdered sugar or use another method.

Prepare:

1 teaspoon of powdered sugar;
2 gelatin sheets;
200 ml medium fat cream.

Pour the cream into a container and add 1 teaspoon of powdered sugar. Beat with a mixer at maximum speed.

Dissolve gelatin in cold water, add 1 tablespoon of whipped cream. Mix everything carefully and heat a little over low heat. Stir continuously to avoid lumps. Remove from heat and let cool.

Then mix the gelatin mass with the whipped cream and beat thoroughly with a whisk.

Place the whipped cream in the refrigerator for about 10 minutes to thicken the frosting slightly. Then cover the top of the lemon sponge cake with it. If desired, you can place orange slices on top.

Cooking - a flight of fancy

Don't be afraid to experiment in the kitchen. For example, a multicooker has become a popular device for many. Surprisingly, you can cook whatever your heart desires in it. The same biscuit, for example.

The recipe for lemon sponge cake in a slow cooker is not too different from the classic one prepared in the oven.

Prepare the dough as directed in one of the recipes.
Pour into the multicooker bowl and close the lid.
Select the "Baking" mode.
Set the timer for 60 minutes.
Soon you can enjoy incredibly tasty and aromatic lemon sponge cake.

If you are going to make a delicious homemade pie or cake, be sure to use the recipe for baking lemon sponge cake. This biscuit is not like the airy, porous biscuits we are used to. The lemon sponge cake turns out to be heavier and slightly moist, but the taste is incomparable. Even without layering with cream or any other impregnation, this lemon sponge cake can be served with tea as a homemade pie. Your home or visiting guests will be pleased and may ask for the recipe for this lemon masterpiece.

Cooking time - 1 hour 20 minutes

Number of servings - 8-10

Required:

Eggs - 7 pcs.
Sugar - 150 gr.
Margarine - 200 gr.
Salt 1/3 tsp.
Soda - 1 tsp. slaked with vinegar
Honey - 1-2 tbsp.
Lemon - 1 pc.
Flour - 7-10 tbsp. with a slide.

How to make a tall lemon sponge cake in a slow cooker:

In a large deep bowl, beat eggs with sugar until fluffy. Add salt.
Then pour melted margarine into the egg mixture.

We extinguish the soda with vinegar and add it to the biscuit dough.

Sift the flour and add it to the egg mixture gradually, stirring with a whisk. Add honey.

Cut the lemon into slices (along with the skin) and add to the dough. Mix.

Grease the multicooker with vegetable or butter, or margarine, and pour the lemon batter into the bowl.

The dough for lemon sponge cake turns out to be quite liquid, not at all the same as what we prepare for a classic sponge cake.

Today we will bake a biscuit using a Redmond-22 multicooker with a power of 860 W and a bowl capacity of 5 liters. Set the BAKE mode for 1 hour, press START and wait for the multicooker friend to notify us.

After the multicooker has made a sound indicating the end of the program, turn off the multicooker and after 3-5 minutes open the lid, doing this carefully so as not to be scalded by the hot steam. Having opened the lid, we are very surprised and happy to note the fact that the lemon sponge cake turned out tall and very beautiful.

Having selected a dish of the appropriate size, remove the biscuit from the multicooker bowl by hand or using a steamer container. Lemon sponge cake turns out very fragrant, tasty and beautiful. Cut the lemon sponge cake into portions and serve at home with tea or a glass of coffee.

The cross-section shows that the lemon sponge cake is not too porous, on the contrary, it is dense with a delicate moist structure. When eating a sponge cake, there are pieces of lemon in it and this gives the cake a certain piquancy. This sponge cake can be safely served not as a cake, soaked in cream, but on the contrary, served simply as a homemade rustic pie. If desired, you can sprinkle it with powdered sugar on top after it has cooled completely.