Lemon Filled Sponge Cake

Karla Everett


This is a very delicious sponge cake that you can use any flavor of pie filling in it. I have used strawberry filling in this when I feel like a change and its just as delicious as the lemon.

★★★★★ 1 vote
9" bundt pan
30 Min


3 large
1 c
1 c
all purpose flour
1 tsp
baking powder
1/2 tsp
2 Tbsp
1 Tbsp
lemon juice
1 tsp
grated lemon rind
1-1/2 tsp
vanilla extract
2 c
canned lemon pie filling
powdered sugar for dusting


1In a large bowl beat the eggs until mixed and gradually add the sugar until well combined.
2Mix the water and lemon juice together and set aside.
3In a separate bowl mix the flour , baking powder and salt together. Fold into the egg mixture alternately with the lemon water.
4Stir in the lemon rind and the vanilla and mix well.
5Pour the batter into a non-greased 9" bundt pan (or tube pan)
6Bake @ 350° for 25-30 minutes or until tooth pick inserted in the center of cake comes out clean.
7Place the cake upside down on a funnel to cool (this prevents it from falling) ; Remove the cake from the pan and slice the cake in half ; spread with pie filling and replace the upper part of the cake on top of the filling . Dust lightly with powdered sugar.

About Lemon Filled Sponge Cake

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #Fruit, #lemon