Lemon Sponge Cake I Recipe

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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.

—LLHAGEN

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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.

—CUBIKG

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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.

—Jacqueline

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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.

—WHATAYAWANT

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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.

—jsmella

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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..

—cajoeen

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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.

—mayura

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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!!

—GRACEFACE

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Nutrition

Calories
130 kcal
7%

Carbohydrates
26.6 g
9%

Cholesterol
53 mg
18%

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.

Nutritional Information

Lemon Sponge Cake I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 130
Calories from Fat: 13

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.5g 2 %
Cholesterol 53mg 18 %
Sodium 158mg 6 %
Potassium 43mg 1 %
Total Carbohydrates 26.6g 9 %
Dietary Fiber 0.2g < 1 %
Protein 2.8g 6 %
** Sugars 17.2g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 5 %
Iron 11 %
** Thiamin 12 %
Niacin 11 %
Vitamin B6 2 %
Magnesium 2 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.