Fluffy and Moist Lemon Sponge Cake (23 cm Baking Pan)
Are you looking for the perfect, stable base for your festive cake? This lemon sponge cake is a real hidden gem! Unlike traditional sponge cakes, the glucose syrup and plain yogurt used in this recipe ensure an incredibly moist, fluffy crumb that stays fresh for much longer. The delightful citrus freshness and vibrant aroma will elevate any cake, making it particularly perfect for a beautiful spring Easter dessert.
🛒 Ingredients:
150 g all-purpose flour
40 g potato starch (gives the sponge an extra tender and soft texture)
6 g baking powder
A pinch of salt
4 large eggs (~200 g), must be at room temperature
180 g granulated sugar
75 g unsalted butter
75 g glucose syrup
50 g plain yogurt
75 ml freshly squeezed lemon juice
½ tbsp finely grated lemon zest
👩🍳 Instructions:
Prep Work: Preheat your oven to 165°C (330°F) and prepare a 23 cm springform cake pan (line the bottom with parchment paper or grease the sides).
Dry Ingredients: Sift the flour, potato starch, and baking powder into a bowl. Add a pinch of salt and whisk well to combine.
Wet Base: Melt the butter with the glucose syrup in a saucepan or microwave. Stir in the plain yogurt and freshly squeezed lemon juice. Let the mixture cool until it is lukewarm (not hot).
Whipping the Eggs: Start whipping the eggs at medium speed until they become pale and thick. Then, slowly and gradually add the sugar, continuing to whip for about 5 minutes. The mixture will expand significantly in volume and fall in thick, slow ribbons when you lift the whisk.
Smoothing the Batter: Turn the mixer down to the lowest speed and whip for 1 more minute – this helps break up large air bubbles, ensuring an even, fine crumb structure.
Combining Mixtures: Gently fold about ⅓ of the whipped egg mixture into the butter-yogurt mixture to lighten its texture and even out the consistency.
Folding the Flour: Sift half of the dry ingredients into the remaining egg mixture and very gently fold it in using a whisk or silicone spatula with light, circular motions. Sift the second half and fold gently again, being careful not to deflate the incorporated air.
Final Touch: Pour the butter-yogurt mixture (combined with the first portion of eggs) down the side of the bowl. Gently fold everything together and, at the very end, gently fold in the finely grated lemon zest.
Baking: Important! The batter is quite fluid and shouldn't sit around. Pour it into the prepared pan immediately and place it in the oven. Bake for 35–40 minutes until the top is beautifully golden and the center springs back when lightly touched.
💡 Pro Tips for Perfect Results:
Do not open the oven door during the first 30 minutes, or the sponge cake might deflate!
After baking, let the cake rest in the pan for about 10 minutes before carefully removing it.
The finished sponge cake stands about 5–5.5 cm tall – making it an absolutely perfect and stable base for an Easter cake or any spring dessert!
If you try this recipe, make sure to share your results and thoughts in the comments below!
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