Light, tangy, and delightful, lemon sponge cake is the perfect breath of spring, no matter when you serve it. It’s a delight after dinner or packed with your lunch, and it can also be dressed up for special occasions with a fruit sauce, compote, or a simple dollop of whipped cream.
NB – You can make this cake Kosher for Passover or other Jewish holiday by substituting matzo cake meal for the cake flour.