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Lemon Moelleux (Lemon Sponge Cake)
A light, fluffy and fragrant lemon sponge cake (moelleux aux citrons) perfect for tea or coffee. The cake is made with a buttery yolk base, bright lemon zest and juice, and folded-in stiff egg whites for an airy texture. Dust with powdered sugar and serve warm or at room temperature.
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Critical Success Points
- • Whisking yolks with sugar until pale and fluffy
- • Using room‑temperature lemon juice to avoid curdling the butter
- • Beating egg whites to stiff peaks with sugar
- • Folding the whites gently to retain air
- • Baking at a low temperature (100‑110 °C) for a moist texture
Safety Warnings
- • Handle the hot oven with oven mitts.
- • Do not touch the mixer blades while running.
- • Use a sharp knife carefully when testing doneness.
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