lemoneggsmilk
Lemon Cream Sponge Cake
Make Lemon Cream Sponge Cake from Yummy Life with 21 ingredients and 23 clear steps.
From YouTube · Jan 30, 2026
Make Lemon Cream Sponge Cake from Yummy Life with 21 ingredients and 23 clear steps.
40 min
Prep time
35 min
Cook time
12 hrs
Total time
8
Yield
Ingredients
19 ingredients- SPONGE
- 3 eggs
- 70 g sugar
- 1 pinch salt
- 1 tsp vanilla sugar
- 80 g plain flour
- 1/2 tsp baking powder
- LEMON CUSTARD
- 40 g sugar
- Lemon zest, to taste
- 1 tsp vanilla sugar
- 30 g cornflour
- 3 egg yolks
- 250 g milk
- 150 g double cream
- LEMON SYRUP
- 80 g water
- 25 g lemon juice
- DECORATION
- Approximately 100 g whipped cream
- Lemon wedges
Method
23 steps- Preheat the oven to 175°C (347°F).
- Grease and line a 20 cm cake tin.
- Whisk the eggs, sugar, salt and vanilla sugar until pale and fluffy.
- Sift together the flour and baking powder.
- Fold the dry ingredients gently into the egg mixture.
- Transfer the batter to the prepared tin.
- Bake for approximately 22–25 minutes, until a skewer comes out clean.
- Leave the sponge to cool completely.
- For the custard, whisk the sugar, lemon zest, vanilla sugar, cornflour and egg yolks.
- Heat the milk until steaming.
- Gradually whisk the hot milk into the egg-yolk mixture.
- Return everything to the saucepan.
- Cook over medium-low heat, stirring constantly, until thickened.
- Cover the surface and leave the custard to cool completely.
- Whip the 150 g double cream until firm.
- Fold the whipped cream into the cooled lemon custard.
- Mix the water and lemon juice to make the syrup.
- Slice the cooled sponge into two or three layers.
- Brush each layer with lemon syrup.
- Spread lemon cream between the sponge layers.
- Cover the top with whipped cream.
- Decorate with lemon wedges.
- Refrigerate overnight before serving.
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