Passover lemon sponge cake –I’m excited to share a delightful recipe for a Passover Lemon Sponge Cake that is sure to bring joy to your holiday table. This fluffy, light dessert is the perfect balance of sweet and tart, making it a refreshing end to any meal. Let’s dive into the ingredients and preparation!
Passover Lemon Sponge Cake
This cake is not only simple to make, but it will impress your guests with its airy texture and zesty flavor. Whether you’re celebrating Passover or just looking for a delicious citrus dessert, this cake is a winner!
Ingredients
For this light and fluffy Lemon Sponge Cake, you will need the following ingredients:
- 6 large eggs, separated
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup matzo cake meal
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
Instructions
Follow these steps to create your Passover Lemon Sponge Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat the egg yolks with the sugar until the mixture is pale and thick. Add the lemon juice and lemon zest, stirring to combine.
- In a separate bowl, combine the matzo cake meal and salt. Gradually add it to the egg yolk mixture, mixing well until smooth.
- In another clean bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the lemon mixture, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, you can dust the cake with powdered sugar or serve it with fresh berries for an extra touch.
This Passover Lemon Sponge Cake is bound to become a favorite in your household. It’s light enough to enjoy after a hearty meal, and the bright lemon flavor elevates the experience. Enjoy baking and savoring each slice!