Classic Lemon Sponge Cake for Two
Classic Lemon Sponge Cake for Two
Ingredients
For the Sponge Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
For the Lemon Syrup
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
For the Lemon Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or two 4-inch round cake pans.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
⏱️ 3 min
- 5
In a small bowl, combine the whole milk and vanilla extract.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min
- 7
Pour the batter evenly into the prepared cake pan(s). Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350
- 8
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup fresh lemon juice. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat.
⏱️ 5 min
- 9
Once the cake is out of the oven, immediately poke holes all over the top with the wooden skewer. Slowly pour the warm lemon syrup over the hot cake, allowing it to soak in.
⏱️ 2 min
- 10
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial for the cake to set properly.
⏱️ 30 min
- 11
If desired, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon fresh lemon juice until smooth. Drizzle over the cooled cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Lemon Sponge Cake for Two
For the Sponge Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest, from 1 large lemon
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
For the Lemon Syrup
- 1/4 cup granulated sugar
- 1/4 cup fresh lemon juice
For the Lemon Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or two 4-inch round cake pans.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
⏱️ 3 min - 5
In a small bowl, combine the whole milk and vanilla extract.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 3 min - 7
Pour the batter evenly into the prepared cake pan(s). Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350 - 8
While the cake is baking, prepare the lemon syrup. In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup fresh lemon juice. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat.
⏱️ 5 min - 9
Once the cake is out of the oven, immediately poke holes all over the top with the wooden skewer. Slowly pour the warm lemon syrup over the hot cake, allowing it to soak in.
⏱️ 2 min - 10
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This passive cooling time is crucial for the cake to set properly.
⏱️ 30 min - 11
If desired, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon fresh lemon juice until smooth. Drizzle over the cooled cake.
⏱️ 2 min