Lemon Sponge Cake柠檬海绵蛋糕

I have always been a lover of lemons, from anything and everything of lemon flavoured. Bake this fresh, zesty Lemon Cake and this scrumptious lemon cake is like springtime in a pan!  

The secret to keep this Lemon Cake soft and moist, even days after baking, it is  using water bath baking method.  I decorated the cake with some additional lemon zest to give this cake an extra zing of lemon taste, it’s absolutely irresistible. I love it when the glaze dries up and gives off a beautiful sheen and almost a soft crust-like texture. You’ll know what I mean when you take a bite. Enjoying a forkful of this cake, each bite will melt in your mouth!

Since this soft Lemon Cake has a glaze on top, it doesn’t need to be refrigerated.... but it taste as good as if it refrigerated. 

An idealy refreshing dessert. Lemon Lovers,  you are going to want to save this recipe!

Ingredients:

For Lemon Cake:
1 tablespoon lemon zest
15g freshly squeezed lemon juice
70g all-purpose flour(sifted)
70g milk
40g salted butter( melted) 
3 egg yolks +1 whole egg
3 egg whites
50g sugar

For Lemon Glaze:
15g freshly squeezed lemon juice
65g confectioners sugar
lemon zest for garnish(Optional) 

Instructions:

1. Pre-heat oven to 250F (120ºC), grease an 6 inch cake pan.

2. In a large bowl beat egg yolks until mix well.

3. Then add in lemon zest, lemon juice, melted butter and milk, beat until combined. Then add in sifted flour and mix until just incorporated.

4. Beat egg whites till soft peak, remember add in sugar in three batches.

5. Add in 1/3 portion of meringue into egg mixtures and mix well. Then pour remaining meringue into egg mixtures and carefully folding cake batter and mix until incorporated. 

6. Pour into prepared cake pan and knock on table one or twice to release air bubbles and bake with water bath method at 120ºC for 40 mins , then increase to 150ºC and continue to bake for 20 mins.  Let cool in pan then remove to a cake plate.

7. Let cool completely before drizzle with lemon glaze. Garnish with lemon slice and lemon zest.  ( I didn't wait for it to cool completely and drizzle lemon glaze but a mess.....😅)

For the Glaze:
1. Whisk together powdered sugar and lemon juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more lemon juice. 

2. Drizzle on top of cooled cake. Garnish with 1 lemon slice and srinkle with some lemon zest as desired.

Happy Baking!