Baking & Pastry > Cakes > Foam Cakes > Sponge Cake Recipe (Genoise)

Lemon Genoise Sponge Cake

A zesty Lemon Genoise sponge cake, light and flavorful. Perfect as a base for elegant desserts or enjoyed on its own.

Prep Time
25 minutes
Cook Time
22-27 minutes
Servings
6-8
Ingredients
  • 4 large Eggs
  • 120 g Granulated Sugar
  • 120 g All-Purpose Flour
  • 1 tbsp Lemon Zest
  • 1 tbsp Lemon Juice
  • 30 g Unsalted Butter
  • 0.5 tsp Vanilla Extract

Preparation

Preheat oven to 175°C (350°F). Grease and flour a 20cm (8-inch) round cake pan. Alternatively, line the bottom with parchment paper for easy removal.

Combine Eggs and Sugar

In a heatproof bowl, whisk together the eggs and sugar. Place the bowl over a pan of simmering water (bain-marie). Ensure the bottom of the bowl doesn't touch the water. Whisk constantly until the mixture is warm, around 45°C (113°F), and the sugar has fully dissolved. This will take about 5-7 minutes.

Whip to Ribbon Stage

Remove the bowl from the heat and using an electric mixer, whip the egg and sugar mixture on high speed for 8-10 minutes, or until the mixture is pale, thick, and tripled in volume. The mixture should form a ribbon-like trail that holds its shape briefly when the beaters are lifted.

Add Lemon Zest and Juice

Gently fold in the lemon zest and lemon juice into the whipped egg mixture. Be careful not to deflate the batter.

Sift and Fold Flour

Sift the flour over the egg mixture in two or three additions. Gently fold it in with a spatula after each addition. Be cautious not to overmix. This is crucial for maintaining the cake's light and airy texture.

Incorporate Melted Butter

In a separate small bowl, mix a spoonful of the batter into the melted butter. This tempers the butter, making it easier to incorporate without deflating the batter. Gently fold the butter mixture back into the main batter until just combined.

Bake the Cake

Pour the batter into the prepared cake pan, spreading it evenly. Bake for 22-27 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back lightly when touched.

Cool Completely

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap to prevent drying out. The cake can be stored at room temperature for up to 3 days.

← Lemon Chiffon Cake Lemon Glazed Pound Cake →

FAQ

  • Why is it important to use a bain-marie?

    Using a bain-marie helps to gently heat the eggs and sugar, which allows the sugar to dissolve completely and the eggs to reach a temperature that helps them whip to a greater volume. This is essential for a light and airy Genoise.
  • What if I don't have parchment paper?

    If you don't have parchment paper, make sure to grease and flour the cake pan thoroughly. This will help prevent the cake from sticking.
  • Can I substitute the lemon with another citrus?

    Yes, you can substitute the lemon with orange or lime zest and juice for a different flavor profile. Adjust the amount to your preference.