Summer Lemon Sponge Cake

Our Genoise-style sponge cake is as light as a cloud and bursting with lemon flavor. The farm-tested secret is to cream room-temperature eggs and sugar for a full 8 to 10 minutes, and use baking powder to ensure a foolproof rise. The finished cake is delicate, subtly sweet, and very moist. Topped with a crown of fresh blueberries glistening with lemon glaze, it is light, citrusy, and perfect for summer picnics!

Yield: 8-10 servings

Ingredients
For the cake

4 The Farmer’s Cow Large eggs, room temperature
2/3 cup granulated sugar
2/3 cup all-purpose flour
1 tsp baking soda
Zest of 2 large lemons
2 tbsp fresh lemon juice
¼ tsp salt
2 tbsp butter, melted and cooled slightly

For the lemon glaze

1 cup powdered sugar
3-4 tbsp fresh lemon juice
1 tsp lemon zest
1 cup fresh blueberries (or any berry)

Instructions

Preheat oven to 350 degrees.
Butter or oil a 9-inch cake pan and dust with flour or line with parchment paper.
Bring the eggs to room temperature by placing them in warm water for 5-8 minutes.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for 8 to 10 minutes until the mixture is pale, thick, and tripled in volume. When you lift the beaters, the mixture should fall in ribbons that hold their shape briefly.
Gently fold in lemon zest and lemon juice, being careful not to deflate the mixture.
Sift the flour, baking powder, and salt together in a separate bowl. Using a large spoon or spatula, gently fold the dry ingredients into the egg mixture in three additions.
Drizzle the cooled melted butter around the edge of the bowl and fold it in very gently just until combined.
Pour the batter into the prepared pan and bake for 25-30 minutes until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by whisking the powdered sugar, lemon juice, and zest until smooth. Drizzle over fresh berries and place on top of the cake before serving.

Date Posted: June 4, 2025