LEMON CAKE: WHEN LIFE GIVES YOU LEMONS, MAKE A LEMON CAKE!

🍋 When life gives you lemons, make a lemon cake 🍋

In this recipe, I introduce you to my “dream” lemon cake, a soft lemon sponge layered with custard and chiboust cream — bright, smooth, and full of light.

There’s something comforting about turning something sharp into something soft, something tart into something sweet. That’s what baking is to me — a little transformation of the everyday. 

So when things feel a bit too sour, I whisk, I bake, and I remind myself that even lemons have their way of bringing light into the kitchen. ✨ 

INGREDIENTS

Sponge

• 125g flour 
• 150g sugar
• 280g egg whites
• 3g salt
• Zest and juice of 1 lemon
• 50g melted butter

Lemon Custard Cream

• 100g water
• 50g lemon juice
• 80g honey
• 20g starch
• 120g egg yolks (about 6 yolks)
• Zest of 1 lemon

Chiboust Cream

• 5 egg yolks
• 40g icing sugar
• 20g starch
• 150g lemon juice
• 100g cream
• 4 gelatin leaves
• 20g glucose
• 150g sugar
• 80g water
• 5 egg whites

METHOD

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Sponge Cake

• Preheat the oven to 180°C.
• Whip the egg whites with sugar and salt until soft peaks form.
• Fold in the sifted flour, then gently mix in the melted butter, lemon zest, and juice.
• Pour the batter into a cake ring and bake for about 35 minutes, until lightly golden.
• Let cool completely before assembling.

Lemon Custard Cream

• In a saucepan, bring two-thirds of the water, lemon juice, honey, and starch to a boil, whisking constantly to prevent sticking. Cook for about 2 minutes.
• In a separate bowl, whisk the remaining water with egg yolks and lemon zest.
• Slowly pour the warm mixture into the yolks while whisking, then return to the pan.
• Cook until it reaches 82°C to pasteurize the eggs.
• Transfer to a clean bowl, cover with plastic wrap touching the surface, and chill in the fridge.

Chiboust Cream

• Soak the gelatin leaves in cold water.
• In a bowl, whisk together egg yolks, starch, and icing sugar.
• Warm the cream and lemon juice, then pour gradually over the egg mixture, whisking constantly.
• Return to the heat and cook for 2 minutes, until smooth.
• Remove from the heat, add the gelatin, stir well, and set aside.

For the Italian meringue

• Bring glucose, sugar, and water to 118°C.
• Start whipping egg whites on medium speed, then slowly pour in the hot syrup.
• Whip until glossy and cooled.
• Fold the custard base gently into the meringue — and your lemon chiboust cream is ready.

Assembly

• Line a cake ring with acetate and place it on a silicone mat or cling wrap.
• Fill halfway with chiboust cream, then layer:
  • Sponge cake
  • Lemon custard cream
  • Second sponge layer
• Press lightly, cover, and chill until firm.

Tip: Avoid using a metal whisk in a metal pan — it can leave a metallic taste in your custard or mousse. A silicone whisk works best for delicate citrus flavors.

This cake tastes best when slightly chilled — it allows the mousse to set beautifully while keeping the lemon flavor fresh and bright. Serve with a cup of Earl Grey or chamomile tea for a soft, floral pairing. 🍋

Join the Conversation!

Do you love this bright & citrusy cake as much as we do? 🍋 Tell us — how do you enjoy your lemon cake?
For more vanilla-inspired recipes and light, timeless desserts, visit Slavik’s Kitchen,
where every slice tells a story.