Lemon Sponge Cake I

Lemon Sponge Cake I

16 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Carol
Recipe by  Carol

“This cake recipe is about 60 years old. I hope that you will enjoy this one.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch tube cake

Directions

  1. Sift together flour, salt, and baking powder.
  2. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
  3. Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

Share It

Reviews (16)

Rate This Recipe
LLHAGEN
45

LLHAGEN

Finally...a quick,easy and lovely Sponge Cake! Carol, Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work, and it did beautifully. For a plain sponge, replace the lemon exract with vanilla.

CUBIKG
41

CUBIKG

If you are looking for a nice spongy cake, this is not it. I followed the recipe to a T and I did not care for this. Very disappointed.

Jacqueline
29

Jacqueline

This is the first sponge cake I have cooked that has not been a packet mix. It was easy and turned out great, nice and light, moist and tasted fantastic. I sliced it in half and served it with cream and jam in the middle I will be cooking more of my own cakes in future, as it is not as difficult or time comsuming as I imagined. The only thing I did differently with this recipe was I beat the egg yolks and white separately and folded into mixture. Thankyou Carol for inspiring the home baker in me.

More Reviews

Similar Recipes

Lemon Pudding Cake I
(126)

Lemon Pudding Cake I

Nannie's Hot Milk Sponge Cake
(114)

Nannie's Hot Milk Sponge Cake

Glorious Sponge Cake
(106)

Glorious Sponge Cake

Lemon Custard Pudding Cake
(60)

Lemon Custard Pudding Cake

Orange Sponge Cake
(39)

Orange Sponge Cake

Lemon Pound Cake III
(41)

Lemon Pound Cake III

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lemon Pound Cake III

>

next recipe:

Nannie's Hot Milk Sponge Cake