Lemon Sponge Cake I Recipe

Jump To Recipe
Shawn
Shawn November 24, 2020
Advertisement
CONTINUE READING BELOW

How To Make Lemon Sponge Cake I

Fluffy with citrusy flavors, this lemon sponge cake recipe is perfect for any celebrations. Top it with whipped cream and fruits for a refreshing dessert.

Preparation: 30 minutes
Cooking: 55 minutes
Total: 1 hour 25 minutes
Serves:

Ingredients

  • 1cupcake flour
  • ½tspsalt
  • 1tspbaking powder
  • 1cupwhite sugar
  • 1tbsplemon juice
  • ½tsplemon extract
  • 6tbsphot milk

Instructions

  1. Preheat oven to 350 degrees F.

  2. Sift together flour, salt, and baking powder. Set aside.

  3. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring.

  4. 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 greased pan at once.

  5. Bake 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.

Nutrition

  • Calories: 126.30kcal
  • Fat: 1.37g
  • Saturated Fat: 0.49g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.46g
  • Polyunsaturated Fat: 0.26g
  • Carbohydrates: 26.21g
  • Fiber: 0.20g
  • Sugar: 17.12g
  • Protein: 2.53g
  • Cholesterol: 40.74mg
  • Sodium: 112.02mg
  • Calcium: 44.65mg
  • Potassium: 38.65mg
  • Iron: 1.08mg
  • Vitamin A: 20.65µg
  • Vitamin C: 0.59mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Cakes Recipes

Soup

Avgolemono Soup

Avgolemono soup is a classic Greek soup that highlights lemon…
Watermelon Rosé Mimosa Recipe
Cocktail

Watermelon Rosé Mimosa

Summertime won't be complete without a thirst-quenching watermelon rosé mimosa.…
Total 10 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to