Delightful Lemon Delizia

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 2 lemons Zest of 2 lemons
• Pinch of salt Pinch of salt
• For the lemon syrup: For the lemon syrup:
• Juice of 2 lemons Juice of 2 lemons
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 120ml (1/2 cup) water 120ml (1/2 cup) water
• For the lemon cream: For the lemon cream:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 large egg yolks 4 large egg yolks
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 50g (1/4 cup) cornstarch 50g (1/4 cup) cornstarch
• Zest of 2 lemons Zest of 2 lemons
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 250ml (1 cup) heavy cream, whipped 250ml (1 cup) heavy cream, whipped
• For the lemon glaze: For the lemon glaze:
• 200g (1 1/2 cups) powdered sugar 200g (1 1/2 cups) powdered sugar
• Juice of 1 lemon Juice of 1 lemon
• 1 tablespoon corn syrup 1 tablespoon corn syrup
• For garnish: For garnish:
• Lemon zest Lemon zest
• Fresh mint leaves Fresh mint leaves

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 52g, 38g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold until well combined.
4. 4.
   Add the lemon zest and mix until incorporated.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the lemon syrup. In a saucepan, combine the lemon juice, sugar, and water. Heat over medium heat until the sugar dissolves. Remove from heat and set aside to cool.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Then, transfer it to a wire rack.
9. 9.
   Using a skewer or toothpick, poke holes all over the cake. Pour the lemon syrup evenly over the cake, allowing it to soak in.
10. 10.
    To prepare the lemon cream, heat the milk in a saucepan until it reaches a simmer.
11. 11.
    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and lemon zest until well combined.
12. 12.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
13. 13.
    Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens and comes to a boil.
14. 14.
    Remove from heat and stir in the vanilla extract. Transfer the cream to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely.
15. 15.
    Once the lemon cream has cooled, gently fold in the whipped cream until well combined.
16. 16.
    Cut the sponge cake horizontally into two equal layers.
17. 17.
    Spread a generous amount of lemon cream on the bottom layer and place the second layer on top.
18. 18.
    Prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and corn syrup until smooth.
19. 19.
    Pour the glaze over the top of the cake, allowing it to drip down the sides.
20. 20.
    Garnish with lemon zest and fresh mint leaves.
21. 21.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
22. 22.
    Slice and serve chilled. Enjoy the delightful lemony goodness!

Treat your ingredients with care...

• Lemon zest — Make sure to wash the lemons thoroughly before zesting to remove any wax or residue. Use a microplane or fine grater to obtain the zest, avoiding the bitter white pith.
• Heavy cream — Chill the cream and the mixing bowl in the refrigerator before whipping to achieve the best results. Whip until soft peaks form, being careful not to overwhip.

Tips & Tricks

• For an extra burst of lemon flavor, add a few drops of lemon extract to the lemon syrup.
• To save time, you can prepare the lemon cream a day in advance and refrigerate it overnight.
• If you prefer a sweeter glaze, add a little more powdered sugar to achieve the desired sweetness.
• Serve the Delightful Lemon Delizia with a dollop of whipped cream and fresh berries for an elegant touch.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even more delicious the next day.

Serving advice

Serve the Delightful Lemon Delizia chilled for the best experience. Cut into slices and present on a dessert plate. Garnish each slice with a sprinkle of lemon zest and a small mint leaf for an attractive presentation.

Presentation advice

To enhance the presentation, dust the top of the cake with a light sprinkle of powdered sugar just before serving. Place a lemon slice or a candied lemon peel on top of each slice for an extra touch of elegance.