Lemon sponge cake

12 servings
4 hours

Turn on the oven 180 degrees Celsius. Sift the flour into a bowl. Add some salt, baking powder and baking soda. It is good to mix all dry products together with a spoon. This is done so that our biscuit during the baking process rises and turns out to be light and airy. In another bowl, mix the soft butter (remove from the refrigerator in advance) and sugar using a mixer at a low speed until homogeneous. Next, add the chicken eggs and vanilla extract and also continue to beat the mass for 2-3 minutes. Then, in small portions, introduce dry products (flour, baking powder, soda and salt) into the whipped mass and gradually mix all the ingredients with a mixer. Pour milk and lemon juice into the dough, add lemon zest. Stir everything again with a mixer until uniform. Divide the finished biscuit dough into three parts and pour into 22cm moulds pre-lined with baking paper. Put the cakes in the preheated oven to bake for about 25 minutes. Readiness can be checked using a wooden skewer. Carefully remove the cakes from the tin and allow them to cool. Meanwhile, make lemon cake cream. To do this, place the soft butter in the bowl of the mixer and whisk it for a couple of minutes until fluffy. Next, add the cream cheese and whisk again with a mixer. Gradually pour in all the sugar and mix all the ingredients until smooth. Then pour in the lemon juice and vanilla extract for a pleasant taste and aroma. Add some salt and whisk the cream well at medium speed. It should be thick, plastic and lush. After the cakes have cooled, you can start assembling the cake. To make the cakes more tightly adjacent to each other and better soak, cut the upper crust from them with a knife. Next, take turns to spread each cake with lemon cream. Level the uppermost layer with a culinary spatula or large knife. Put the finished cake in the refrigerator for at least an hour to soak. Before serving, the cake can be decorated with whipped cream and lemon wedges. Enjoy your meal!