Lemon Almond Spongecake Recipe

Name: Lemon Almond Spongecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon salt; 2 teaspoons double-acting baking powder; 1/2 cup finely ground blanched almonds; 5 large eggs, separated; 1 cup sugar; 1 1/2 tablespoons freshly grated lemon zest; 4 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 teaspoon almond extract

Servings: persons

1
Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax paper, grease the paper, and dust the pan with flour, knocking out the excess.
2
Into a bowl sift together the flour, the salt, and the baking powder and whisk in the almonds.
3
In the bowl of an electric mixer beat together the egg yolks, 3/4 cup of the sugar, and the zest until the mixture is very thick and pale, beat in the lemon juice, the vanilla, and the almond extract, and beat the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater is lifted.
4
Add the flour mixture and beat the batter until it is just combined.
5
In another bowl with cleansed beaters beat the egg whites with a pinch of salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little at a time, and beat the whites until they form stiff peaks.
6
Whisk one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.
7
Spread the batter evenly in the prepared pan and bake it in the middle of a preheated 350F.
8
oven for 15 to 20 minutes, or until the cake is golden and a tester comes out clean.
9
Let the cake cool in the pan for 5 minutes, invert it onto a rack, and discard the wax paper.
10
Invert the cake onto another rack and let it stand, uncovered, overnight to dry out.
11
Cut the cake with a serrated knife into 3/4-inch cubes.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 teaspoon salt, 2 teaspoons double-acting baking powder, 1/2 cup finely ground blanched almonds, and more.

Yes, Lemon Almond Spongecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Almond Spongecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions