Lemon Sponge Cake I16 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“This cake recipe is about 60 years old. I hope that you will enjoy this one.” - by Carol
Original recipe yields 1 - 9 inch tube cake
- Sift together flour, salt, and baking powder.
- 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.
- 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.
Amount Per Serving (12 total)
- 130 cal
- 1.5 g
- 26.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 t..." See morehis one would work, and it did beautifully. For a plain sponge, replace the lemon exract with vanilla."
"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. ..." See more"
"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 a..." See morend 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."
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