Lemon Sponge Cake with Glazed Strawberries Recipe

This Lemon Sponge Cake with Glazed Strawberries Recipe is a light and zesty recipe, which is made with matzo cake meal and ground almonds. It’s the perfect Passover dessert, ready in about 1 hour 30 minutes.

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Lemon Sponge Cake with Glazed Strawberries Ingredients

A fresh, vibrant combination for an elegant, gluten-free friendly dessert.

For the Lemon Almond Sponge Cake:

• 1/4 cup sifted matzo cake meal, plus extra for the pan
• 9 eggs, separated, whites at room temperature
• 3/4 cup sugar, divided
• 1 cup ground almonds (almond flour)
• 1/2 cup chopped almonds
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 lemon, zested

For the Lemon Glaze:

• 3/4 cup kosher for Passover confectioners’ sugar
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon freshly grated lemon zest

For the Strawberry Topping:

• 1 cup apricot jam
• 1 1/2 tablespoons water
• 3 cups strawberries, hulled and halved

How To Make Lemon Sponge Cake with Glazed Strawberries

A step-by-step guide to this light, impressive, and festive dessert.

1. Prep the Oven and Pan: Preheat your oven to 350°F. Butter a 9 or 10-inch springform pan, line the bottom with parchment paper, and dust the sides with matzo cake meal, tapping out the excess.
2. Make the Meringue: In a stand mixer, whip the room-temperature egg whites until they form soft peaks. Gradually add 1/2 cup of the sugar and continue whipping on high speed until the meringue is stiff and glossy.
3. Mix the Batter: In a separate large bowl, whip the egg yolks with the remaining 1/4 cup of sugar until light yellow and fluffy. Gently fold the stiff meringue into the egg yolk mixture. Then, gently fold in the ground almonds, chopped almonds, matzo cake meal, lemon juice, and lemon zest until just combined. Do not overmix.
4. Bake the Cake: Pour the batter into the prepared springform pan and bake for 35 to 40 minutes, until the center is dry and spongy to the touch.
5. Cool the Cake: Let the cake cool in the pan for 15 minutes. It will sink in the middle as it cools—this is normal and creates the perfect vessel for the strawberry topping. Remove the sides of the pan and let it cool completely on a wire rack.
6. Glaze the Cake: Whisk together all the glaze ingredients (sugar, lemon juice, vanilla, zest) until smooth and pourable. Place the cooled cake (still on its wire rack) over a sheet pan to catch drips. Drizzle the glaze all over the top of the cake, allowing it to run down the sides. Let the glaze set for at least 30 minutes.
7. Prepare the Strawberries: In a medium saucepan, bring the apricot jam and water to a boil, stirring until smooth. Remove from the heat, add the strawberry halves, and fold gently to coat them completely in the hot jam.
8. Assemble and Finish: Transfer the glazed cake to a serving platter. Spoon the glossy, glazed strawberries into the sunken center of the cake, spreading them out to leave a 1 1/2-inch border of cake visible. Let the topping cool and set for about 30 minutes before slicing with a very sharp knife.

Recipe Tips

• Why use Matzo Cake Meal? This ingredient makes the cake Kosher for Passover. It is ground much finer than regular matzo meal. If you are not making this for Passover, you can substitute it with cake flour.
• Why did my cake sink? Don’t panic! This style of flourless (or low-flour) sponge cake relies on egg foam for structure. As it cools, the air bubbles contract, causing the center to dip. This recipe embraces that “flaw” by filling the indentation with fruit.
• How do I keep the cake light? The key is folding. When combining the meringue with the yolks and dry ingredients, use a wide rubber spatula and a gentle hand. If you stir vigorously, you will deflate the eggs and end up with a heavy, dense puck.
• Room temperature eggs are key: Cold egg whites will not whip up to the full volume needed for this cake. Separate your eggs while cold, then let the whites sit at room temperature for 30 minutes before whipping.

What To Serve With Lemon Sponge Cake

This light and fruity cake is perfect for a heavy meal or afternoon tea.

• A dollop of whipped cream or coconut cream
• A hot cup of tea
• A glass of dessert wine

How To Store Lemon Sponge Cake

• Refrigerate: Because of the fresh fruit topping, this cake is best stored in the refrigerator. Cover it loosely with plastic wrap or store in a cake carrier for up to 2 days.
• Serve: Let the cake sit at room temperature for 20 minutes before serving to take the chill off.

Lemon Sponge Cake with Glazed Strawberries Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~280 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 140mg
• Sodium: 60mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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