Lemon Sponge Cake

Lemon Sponge Cake Recipe

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Samantha Bideau


This cake is extremely good. I like to add powdered sugar to the top of the cake


☆☆☆☆☆ 0 votes



  • 8
    egg yolks
  • 1/4 c
  • 1 tsp
    finely shredded lemon peel
  • 1 Tbsp
    lemon juice
  • 1 tsp
  • 3/4 c
  • 3/4 tsp
  • 1 1/2 c
    all purpose flour
  • 8
    egg whites
  • 1 tsp
    cream of tartar
  • 3/4 c

How to Make Lemon Sponge Cake


  1. In a small mixer bowl beat egg yolks at high speed about 6 minutes or until thick and lemon colored
  2. Combine water, lemon peel, lemon juice and vanilla. Pour mixture into egg yolks. Beat at low speed until blended. Turn mixer to medium speed; beat until thick.
  3. Gradually add 3/4 cup sugar and the salt, beating until sugar dissolves. Sprinkle about 1/4 of the flour over yolk mixture. Gently fold in flour just until blended. Repeat with remaining flour, 1/4 at a time.
  4. Wash beaters thoroughly. In a large mixer bowl, beat egg whites with cream of tartar at medium speed about 1 minute or until soft peaks form (tips curl over). Gradually add 3/4 cup sugar; continue beating until stiff peaks form (tips stand straight).
  5. Stir about 1 cup of the beaten egg whites into yolks. Thoroughly fold yolk mixture into remaining whites.
  6. Turn into greased 10" tube pan. Bake at 325* oven for 60-65 minutes or until cake tests done. Invert cake in pan; cool. Using a spatula loosen cake from pan; remove

Printable Recipe Card

About Lemon Sponge Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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