Lemon Sponge Cake Recipe

Name: Lemon Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 1 Tbsp. baking powder; 1 tsp. salt; 1/2 c. oil; 6 eggs, separated; 3/4 c. cold water; 2 tsp. lemon juice; 1 tsp. grated lemon rind; 1/2 tsp. cream of tartar

Servings: persons

1
Sift flour, sugar, baking powder and salt together in bowl. Add in order:
2
oil, egg yolks, water, lemon juice and rind.
3
Beat with spoon.
4
Add cream of tartar to egg whites and beat until very, very stiff.
5
Pour egg yolks gradually over whipped egg whites, carefully folding just until blended.
6
Pour immediately into ungreased 10 x 4-inch tube pan.
7
Bake at 325u00b0 for 70 minutes. Invert cake.
8
When cold, loosen sides with spatula and remove cake from pan.

1326

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 1 Tbsp. baking powder, 1 tsp. salt, 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.

Lemon Sponge Cake

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