Lemon sponge cake with sour cream, decorated with berries and fruits

Name: Lemon sponge cake with sour cream, decorated with berries and fruits
Total time: 50 minutes
Yield: 8
Cuisine: European, Russian, French
Ingredients: Wheat flour for baking - 150 g; Chicken egg - 240 g; Sugar - 75 g; Sour cream 15% fat - 50 g; Zest - 6 g

Cookinero 3 Mar 2025

4800

Lemon sponge cake is a delicate, airy homemade pastry with a bright citrus aroma. This dessert will be the highlight of your tea party or dinner. The easy-to-make sponge cake can be served with fresh berries, fruits or cream to your taste. Delight your loved ones with this sweet treat and perhaps it will become a regular at your table.

How to cook Lemon sponge cake with sour cream, decorated with berries and fruits

Step 1

In a deep container, beat the eggs with sugar until fluffy. For convenience, use an electric mixer.

Step 2

Add sour cream and flour to the egg mixture. Mix everything thoroughly.

Step 3

Add lemon zest to the dough and stir.

Step 4

Grease a baking pan with butter and pour the biscuit dough into it.

Step 5

Bake the sponge cake in the oven at 180 ℃ for 30 minutes. Leave the finished sponge cake in the pan for another 5-10 minutes. Then cut the sponge cake into portions and place on serving plates. Decorate the sponge cake with orange slices, berries and powdered sugar. Enjoy!

Lemon sponge cake with sour cream, decorated with berries and fruits - FAQ About Ingredients, Baking Time and Storage

Can I substitute sour cream with yogurt in this sponge cake recipe?

Yes, you can use plain Greek yogurt as a 1:1 substitute for sour cream. The texture may be slightly lighter, but it will still yield a moist and fluffy cake.

How long does this lemon sponge cake stay fresh, and how should I store it?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer freshness, keep it chilled and bring to room temperature before serving.

Can I make this recipe gluten-free?

Yes! Replace the regular flour with a gluten-free all-purpose flour blend (1:1 ratio). Ensure your baking powder and other ingredients are gluten-free-certified if needed.

What’s the best way to prevent the sponge cake from sticking to the pan?

Grease the pan generously with butter and lightly dust with flour, or line the bottom with parchment paper for easy removal after baking.

Can I freeze this sponge cake for later?

Absolutely! Wrap the cooled, undecorated cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and decorate with fresh berries before serving.

Can I reduce the sugar in this recipe for a less sweet cake?

Yes, you can reduce the sugar by up to 25% without major texture changes. The cake will be slightly less tender but still flavorful, especially with the lemon zest.

What other fruits work well for decorating this sponge cake?

Besides berries and oranges, try kiwi slices, pomegranate arils, or even edible flowers for a vibrant and festive presentation.

Can I bake this cake in a different-sized pan?

Yes, but adjust the baking time accordingly. A larger pan will yield a thinner cake and require less time, while a smaller pan will need longer—check for doneness with a toothpick.

Could I add lemon juice to the batter for more tanginess?

Yes, add 1-2 tbsp of fresh lemon juice to the batter for extra citrus flavor. Balance it by slightly reducing the sour cream to maintain the right consistency.

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