Description
Bring your favorite animations to life with this tender lemon sponge cake paired with a luxurious Swiss meringue buttercream. This reliable and sturdy recipe is designed to hold bold designs while offering a bright, citrusy flavor that tastes just like home.
Ingredients
- 1 cup (240g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2.5 cups (370g) plain flour
- 1 cup (240ml) milk
- 2.5 teaspoons baking powder
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 5 egg whites (for frosting)
- 2 cups (400g) granulated sugar (for frosting)
- 1.5 cups (350-360g) unsalted butter, softened (for frosting)
- Pinch of salt
- Pinch of cream of tartar
Instructions
- Preheat your oven to 350°F (175°C) and grease and line your cake pans with parchment paper.
- In a large bowl, cream the softened butter and 2 cups of sugar for 3 to 5 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the lemon zest and any extracts if using.
- Whisk the flour, baking powder, and salt together, then add to the butter mixture in three parts, alternating with the milk and lemon juice while mixing on low.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes until a skewer comes out clean; cool completely before frosting.
- For the buttercream, whisk egg whites and sugar over a pot of simmering water until hot and dissolved, then whip to stiff peaks and slowly incorporate the softened butter and a pinch of salt.
Notes
To ensure your Swiss meringue buttercream turns out perfectly silky, make sure the meringue base has cooled to room temperature before you begin adding the butter. If the frosting looks curdled while mixing, simply keep whipping; it will eventually come together into a smooth, pipeable consistency perfect for detailed decorating.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American