Description
A delightful Italian dessert featuring layers of light sponge cake soaked in lemon syrup and smooth lemon cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup lemon juice
- 1/2 cup sugar (for lemon syrup)
- 1 cup water (for lemon syrup)
- Zest of 2 lemons
- Whipped cream or meringue (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients: combine flour, baking powder, and salt.
- Whip the eggs and sugar in a separate bowl until fluffy.
- Combine the dry mixture with the egg-sugar blend gently.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Heat egg yolks, sugar, lemon juice, and zest in a saucepan until thickened.
- Cool the lemon cream and fold in whipped cream until smooth.
- Boil sugar and lemon juice with water to create lemon syrup.
- Layer the sponge cakes, soaking each layer in lemon syrup.
- Spread lemon cream between layers and on top of the cake.
- Decorate with whipped cream, lemon zest, or slices.
Notes
Use fresh lemons for the best flavor and chill the cake for a couple of hours after assembling to let flavors meld.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg