Lemon Sponge Cake I Recipe - Allrecipes.com
Lemon Sponge Cake I Recipe
  • READY IN hrs

Lemon Sponge Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch tube cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2004

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.

Most Helpful Critical Review
Feb 16, 2010

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.


21 Ratings

Aug 16, 2006

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.

Jan 30, 2009

This turned out quite good.I only cooked it for 35 minutes and it perfect then.I can imagine what it would have been like if I kept it in for the time stated in the recipe.Also the recipe never said what size of pan to use so I used my 8" square,it was the right size.The only thing I didn't like about this is that it stuck to the pan,next time I'll grease and flour the pan.

Mar 13, 2008

I found the length of time in the oven way too long. I could see the cake was dried out when I pulled it out. I think I'd try 30-35 minutes next time.

Mar 21, 2008

Very good recipe!! The cake is moist and looked great (i used 4 eggs) although a bit too sweet for my taste (maybe coz i didn't use the lemon juice - i used raspberry extract instead, so there's no sourness to balance the sugar). And i did separate the whites and the yolk like the other reviewer said and i greased the pan with butter. It worked wonders..

Dec 31, 2006

I made a plain sponge using vanilla instead, tasted quite normal to me. Nice coloring though, was a bit dense, so adding another egg or beating it a little longer should help.

Feb 24, 2004

This is a really easy recipe to do especially for beginner's like me!! This turned out wonderfully compared to others I have tried. I too also substituted lemon extract for vanilla, added fresh blueberries and chopped pecans. I also wanted to cut down the sugar to 3/4 cup and it still tasted great!! But it may not be sweet enough for others, but I thought the vanilla was enough for me. Served it with a spoonful of vanilla yogurt and strawberries, whole fam enjoyed it too. Thanks for sharing!!


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  • Calories
  • 130 kcal
  • 7%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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