🍋 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.
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