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


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  • 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

How to Make Lemon Filled Sponge Cake


  1. In a large bowl beat the eggs until mixed and gradually add the sugar until well combined.
  2. Mix the water and lemon juice together and set aside.
  3. In a separate bowl mix the flour , baking powder and salt together. Fold into the egg mixture alternately with the lemon water.
  4. Stir in the lemon rind and the vanilla and mix well.
  5. Pour the batter into a non-greased 9" bundt pan (or tube pan)
  6. Bake @ 350° for 25-30 minutes or until tooth pick inserted in the center of cake comes out clean.
  7. Place 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.

Printable Recipe Card

About Lemon Filled Sponge Cake

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

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