Lemon Sponge Cake

Turn on the oven at 180 degrees Celsius.

Sift flour into a bowl. Add a little salt, baking powder and baking soda. Mix all dry foods well with a spoon. This is done so that our biscuit rises during the baking process and turns out to be light and airy.

In another bowl, mix the soft butter (remove from the refrigerator in advance) and sugar with a mixer at low speed until a homogeneous structure. Next, add chicken eggs and vanilla extract and also continue to beat the mass for 2-3 minutes.

Then, in small portions, add dry products (flour, baking powder, soda and salt) to the whipped mass and gradually mix all the ingredients with a mixer.

Pour milk and lemon juice into the dough, add lemon zest. Mix everything again with a mixer until smooth.

Divide the finished biscuit dough into three parts and pour into molds with a diameter of 22 cm, previously covered with baking paper.

Put the cakes in the preheated oven to bake for about 25 minutes. Readiness can be checked with a wooden skewer.

Carefully remove the cakes from the mold and let them cool.

Meanwhile, prepare lemon cream for the cake. To do this, place the soft butter in the bowl of a mixer and beat it for a couple of minutes until fluffy. Next, add the cream cheese and beat again with a mixer. Gradually pour in all the sugar and mix all the ingredients until smooth. Then pour in lemon juice and vanilla extract for a pleasant taste and aroma. Add a little salt and beat the cream well on medium speed. It should turn out thick, plastic and lush.

After the cakes have cooled down, you can start assembling the cake. To make the cakes fit more tightly to each other and soak better, cut off the top crust with a knife from them. Next, in turn, spread each lemon cake with cream. Smooth out the top layer with a cooking spatula or a large knife.

Put the finished cake in the refrigerator for at least an hour to soak it. Before serving, the cake can be decorated with whipped cream and lemon slices.

Bon appetit!