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Light & Tangy Lemon Cake

This Light & Tangy Lemon Cake is made with a delicate European sponge cake, creamy crème diplomat (combination of vanilla pastry cream and whipped cream) and my simple, luscious lemon curd. It is the perfect lemon dessert for any spring/summer celebration!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert, Snack
Cuisine French

Ingredients
  

European Sponge Cake

  • 6 Eggs Room temperature
  • 6 tbsp Water Room temperature
  • 1.5 cup Granulated Sugar
  • 1 cup All-purpose Flour
  • 1/2 cup Cornstarch
  • pinch of salt

Luscious Lemon Curd

  • 4 Egg yolks large
  • 2/3 cup Granulated Sugar
  • 1/3 cup Lemon Juice
  • 4 tbsp Unsalted butter cold, cut into small pieces (rough estimate)
  • pinch of salt

Simple Vanilla Cream (Crème Diplomat)

  • 2 cups Milk I recommend 2% or higher m.f.
  • 2 tsp Vanilla extract
  • 4 Egg yolks large
  • 1/2 cup Granulated Sugar
  • 3 tbsp Corn Starch
  • 3 tbsp Vanilla pudding mix/Vanilla Corn starch
  • 2 tbsp Unsalted Butter
  • pinch of salt
  • 1 cup Heavy Cream
  • 1/4 cup Powdered Sugar

Instructions
 

European Sponge Cake

  • Preheat oven to 350F (Convection 325F).Line 3 x 9” cake pans. In the bowl of an electric mixer, beat eggs with water and sugar on high-speed for ~10 minutes, until light in colour and tripled in volume. Fold flour, starch and salt into the egg mixture. Split batter into 3, bake for ~30 minutes at 350F (a toothpick inserted into the centre will come out clean and the top will be golden). Once baked, remove cakes from the oven and allow to cool in pan for ~5 min before transferring to a wire rack. Remove parchment paper from each cake and set aside until assembly.

Simple Lemon Curd

  • In a medium saucepan, over low heat, combine lemon juice, sugar, and egg yolks. Whisk mixture over low heat frequently as it heats (low or medium-low depending on how quickly your stove heats). You will notice that the mixture begins to feel thicker – continue whisking! After about 7-8 minutes, the curd mixture will begin to leave a trail when lifted. Add butter and whisk until fully melted. Add pinch of salt and whisk one final time.
  • Transfer the hot lemon curd to a bowl/jar and cover to prevent film from forming (optional: you can strain the lemon curd to remove any residual fragments for an even smoother consistency!). Cool completely at room temperature and then store in the fridge for up to 3 weeks or freeze in airtight freezer bag for up to 6 months.

Simple & Light Vanilla Cream (Creme Diplomat)

  • In a saucepan, heat milk and vanilla extract on medium heat. Bring to a gentle boil. Meanwhile, whisk sugar, egg yolks, cornstarch, and vanilla custard/pudding mix in a small mixing bowl. Whisk until mixture is creamy, pale, and smooth. Slowly pour half of the boiled milk into the mixing bowl with the eggs. Reduce to low heat. Transfer mixing bowl contents into the saucepan with the remaining half of the boiled milk. Continue to heat mixture on medium-low heat until thickened. Remove from heat. Add butter and whisk until melted. Add a pinch of salt. Remove custard from heat. 
  • Once custard is thickened and cooled, whip heavy cream with icing sugar in a medium/large mixing bowl. When ready, whipped cream will have formed stiff peaks that leave a trail when electric mixer is removed. **This step can happen really fast so be sure to keep a close eye on the cream! Remove the whipped cream from the bowl and temporarily set aside.
  • Add all of your pastry cream to the large bowl and gently fold in half of the sweetened whipped cream. **this can be done by using a spatula to repeatedly divide the pastry cream into halves while incorporating the whipped cream. If you continue doing this gently, the mixture will begin to resemble a uniform, light cream. Set aside.

Assembly

  • Remove sponge cake from cake pans by running knife around the sides of the pans and inverting sponge cakes onto clean surface. Remove parchment paper.
  • Repeat with second and third sponge cake.
  • On top of 1st layer of sponge cake – add crème diplomat to cover. Pipe crème diplomat around the edge of the sponge. Add thin layer of lemon curd to the centre of crème diplomat ring.
  • Repeat steps 2-3 with the second cake layer. Top with third and final cake layer.
  • Once assembled, cover cake with remaining crème diplomat.
  • Decorate with piped crème diplomat and lemon curd as desired.
  •  Enjoy!

Notes

Sofia’s Tips:
  • Sponge cake layers can be made up to 3 days ahead of time!
  • For easy cake assembly, pre-make lemon curd when lemons are in season and store in your freezer until needed!!
  • To freeze Lemon Curd: Place in a freezer bag, push out air while sealing. Store for up to 6 months. To thaw, place in the refrigerator for 2 hours, then transfer to a bowl. Stir a few times and voila! You have lemon curd that is as perfect as the day that you made it!
Keyword airy, citrus, creme diplomat, european sponge cake, homemade, layer cake, lemon curd, light, simple, simple custard, sweet, vanilla pastry cream
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