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Sunshine Cake

Sunshine Cake


This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet


  1. Separate eggs. Sift the flour, baking powder, and salt together three times.
  2. In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
  3. Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
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BOTH the extracts were left out in this recipe.. I simply stirred them into the egg and sugar mixture. Then I sifted and folded in the flour mixture rather than using the electric mixer, and continued. Note that the baking time may be too long for some; mine turned out very dry at 45mins. 35mins - 40mins would have been fine... Plus, it dried out too much, and it seemed rather bland, though my white chocolate cream filling saved it. I'll try again- with reduced baking time.


This cake was very easy to make. It doesn't taste special, but I think as a sponge cake, it does its job well. It will make a nice "base" for fillings, frostings, or icings. A very neutral recipe. It holds its shape well and looks nice. I served it with a nice lemon frosting and everyone loved it.


not too bad