Lemon Sponge Cake Ingredients
1 and ¾ cup all purpose flour
1 tsp baking soda
2 tsp baking powder
1 and ¼ cup plain unsweetened yogurt
½ cup powdered sugar
grated rind of 1 lemon
3 tbsp fresh-squeezed lemon juice
¼ cup vegetable oil (or) canola oil (or) olive oil
4-6 ounces softened cream cheese (to taste)
1-2 Tablespoons plain unsweetened yogurt or sour cream
3-4 cups powdered sugar
1 teaspoon vanilla
1/4-1/2 teaspoons each ground cardamom and ground coriander (optional, but really gives this dessert the wow factor!)
Fresh Blackberries, raspberries, blueberries, or sliced strawberries, or any fresh fruit you choose
Method: For the cake, mix yogurt, zested lemon rind, lemon juice, and oil. Set aside.
Stir together dry ingredients. (Sift if flour is not pre-sifted.) Mix together wet and dry ingredients and stir until well incorporated.
You can bake this in any pan you want for a lemon sponge cake, but for this dessert, bake it in a well-greased flan pan at 355 degrees for 25-30 minutes. Cool completely.
For the filling, beat the cream cheese until smooth. Add yogurt, vanilla, and cardamon and coriander if using and beat well. Add powdered sugar to desired taste/consistency.
Spread into cooled lemon sponge cake well. Add fresh fruit on top and chill.
I got the recipe for this eggless/butterless lemon sponge here. It’s absolutely amazing!
This cake came about because my daughter said she wanted a lemon berry dream cake. I found the sponge recipe and made the rest of it up. It was the star of the table! So delicious! Let me know if you try it and what you think.