Lemon Sponge Cake – a delicious recipe with flour, Baking Powder, eggs, sugar, vanilla, cold milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees F.
2
Combine flour and baking powder.
3
Beat eggs in large bowl with mixer on high speed until blended.
4
Gradually beat in sugar until thick and lemon colored.
5
Blend in vanilla.
6
Add flour mixture; whisk until blended.
7
Pour into parchment-lined 9-inch springform pan.
8
Bake 30 to 35 min.
9
or until toothpick inserted in center comes out clean.
10
Cool 15 min.
11
Meanwhile, beat pudding mixes and milk with whisk 2 min.
12
Refrigerate until ready to use.
13
Run knife around rim of pan to loosen cake; remove rim.
14
Spread pudding over cake.
15
Refrigerate 2 hours.
16
Top with COOL WHIP and grated chocolate before serving.
409
kcal
Calories
15
g
Fat
53
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup flour, 1/2 tsp. CALUMET Baking Powder, 3 eggs, 1/3 cup sugar, and more.
Yes, Lemon Sponge Cake 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.
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