Very Lemony Sponge Cake

    (25)
    1 hour 20 minutes

    Sponge cake gets its delectable texture from the egg that foams while baking. This lemon cake recipe is about 60 years old.


    25 people made this

    Ingredients
    Serves: 12 

    • 1 cup (125g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 3 eggs
    • 1 cup (220g) white sugar
    • 1 tablespoon lemon juice
    • 1/2 teaspoon lemon essence
    • 6 tablespoons hot milk

    Directions
    Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Sift together flour, salt and baking powder.
    3. In a large bowl beat the eggs until fluffy and lemon coloured. Gradually beat in the sugar. Stir in lemon juice and essence.
    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 ungreased cake tin at once.
    5. Bake in the preheated oven for 45 to 55 minutes or until golden brown and firm to touch. Invert and cool in the cake tin. Then loosen sides and turn out on cake rack to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (18)

    by
    48

    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.  -  07 Oct 2000  (Review from Allrecipes USA and Canada)

    by
    41

    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.  -  23 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    29

    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.  -  16 Aug 2006  (Review from Allrecipes USA and Canada)

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