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

Author
Cookinero 3 Mar 2025
7650
Lemon sponge cake with sour cream, decorated with berries and fruits

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

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

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

Step 2

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

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

Step 3

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

Add lemon zest to the dough and stir.

Step 4

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

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

Step 5

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

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

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.
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.
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.
Grease the pan generously with butter and lightly dust with flour, or line the bottom with parchment paper for easy removal after baking.
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.
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.
Besides berries and oranges, try kiwi slices, pomegranate arils, or even edible flowers for a vibrant and festive presentation.
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.
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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