Lemon Sponge Cake with Lemon Cream and Almond Topping

• • With Whipped Cream: Serve with a dollop of fresh whipped cream.
  • Extra Lemon Zest: Garnish with a sprinkle of extra lemon zest for added fragrance.

• Berry Side: Add fresh berries like raspberries or blueberries to complement the lemon flavor.

Cooking Tips:

• • Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a better rise and texture.
  • Turmeric for Color: A small pinch of turmeric gives the cream a lovely yellow color without altering the flavor.

• Cooling the Cream: Let the cream cool completely before adding the butter to avoid it from melting and splitting.

Nutritional Benefits:

• • Lemons provide a good source of vitamin C and antioxidants.
  • Almonds offer healthy fats and vitamin E.

• Eggs contribute to the cake’s protein and essential vitamins.

Storage:

Store the cake in the refrigerator for up to 3 days. Cover it to prevent the sponge from drying out.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The tangy lemon cream balances perfectly with the light sponge.

• Easy to Make: Simple steps with common ingredients make this a go-to cake for any occasion.
• Versatile Topping: The almond leaves provide a crunchy contrast, but you can also top with powdered sugar or candied lemon slices.