Very Lemony Sponge Cake

    Very Lemony Sponge Cake


    24 people made this

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

    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

    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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