Lemon jelly cake is a dessert that combines the softness of a fluffy sponge cake with the characteristic freshness of lemon, enhanced by a layer of gelatin that adds shine and texture. This recipe has its roots in American cuisine, where citrus-flavored cakes are very popular, especially during spring and summer. Although there is no single name for this preparation in Latin America, it is commonly known as "pastel de gelatina de limón" or simply "bizcocho de limón con gelatina," depending on the country. In Mexico, for example, Anglo-Saxon influence has led many people to know it as lemon jelly cake, while in other countries, more descriptive terms related to its main ingredients are preferred.
Originally, this dessert emerged as a variation of the traditional lemon cake, incorporating a lemon gelatin to give it a more refreshing and visually appealing touch. The gelatin not only adds flavor but also helps retain the cake's moisture, making each bite soft and juicy. This combination makes it an ideal option for those who enjoy light and citrusy desserts. Its popularity is due to the ease of preparation and the harmony of its ingredients, which are also affordable and accessible in most kitchens.
