Here is my perfect Lemon Sponge Cake Recipe for easter and spring!
With hints of marzipan and silk smooth white chocolate and mascarpone frosting. A super yummy cake that is easy to make with foolproof genoise sponge.
Decorate it with fresh berries and flowers and make an entrance at this years family gatering!
The Genoise Sponge is the easiest one out there in my opinion. It uses whole eggs (no separating yolks from whites) and no baking powder. Rule of thumb is equal weight of sugar and flour, whisking the eggs and sugar for at least 10 minutes and not opening the oven while they bake. If you do that, it can’t go wrong!
You can easily freeze the sponges for up to 4 weeks. Just make sure to wrap them properly and lay them flat.
The recipe makes two thick bottom layers, I always divide them into two, so that I have four thin layers to work with. You do not have to do that, but it gives the cake a better structure.
This Lemon Cake makes the perfect dessert after my flavorful Middle Eastern Leg of Lamb and Lentil Salad Recipe. The cake is not too sweet and the white chocolate and mascarpone frosting bring freshness with its slight hint of salt.
Happy Easter Everyone!
Recipe: Lemon Sponge with Marzipanmakes 2 large layers that I divide into 4
- 175 g (3/4 cups plus 1 tbsp) Sugar
- 6 Eggs
- 175 g (1 + 1/4 cups) Flour
- 75 g (5,5 tbsp) Butter, melted
- 50 g (1,5 oz) Marzipan, shaved or grated
- Zest from 2 Lemons
- Dash of Limoncello or Cointreau (optional)
- Heat the oven to 180°C (350°F). Grease and line two 20 cm (7-8 inch) cake pans
- Whisk sugar and eggs together in a stand mixer until tripled in size. Approximately 10 minutes.
- Fold in the flour
- Take a little of the mixture and stir into the melted butter, then return to the batter together with shaved marzipan and lemon zest and fold until incorporated
- Divide the batter into the two baking pans and bake for 20-25 minutes or until a toothpick comes out clean
- When the cakes have cooled, divide them into 2, so that you have 4 layers. Give each layer a splash of Limoncello or Cointreau right before adding the frosting
Recipe: White Chocolate Mascarpone FrostingI like to keep the cake rustic so I only give it a thin crumb layer on the outer sides of the cake. If you rather cover the cake completely, feel free to do so, just give it a little less between the layers.
- 350 g (12oz) White Chocolate
- 2 tbsp Butter
- 450g (16 oz) Mascarpone
- Pinch of Salt
- Melt the Chocolate over water bath. Let cool slightly
- Whisk butter and Mascarpone until smooth, then add the melted chocolate and salt and mix until fluffy
- Sprinkle Cointreau or Limoncello over the sponges
- Divide the frosting between the layers and on top of the cake. Feel free to add jam or berries between the layers
- Decorate the cake with Fresh Berries and flowers
All the products in the images are from the beautiful Danish Design Brand, ferm Living who create Scandinavian houseware and interior products with strong graphic edge and a hint of retro.
This Lentil Salad Recipe was created for Ferm Living’s Easter Catalog, available online.