Lemon Glazed Sponge Cake
A light, airy sponge cake with tangy lemon flavor, topped with a sweet glaze and optional coconut flakes, perfect for tea or special occasions.
Ingredients
Instructions
- Combine egg whites and cream of tartar in a large bowl.
- Beat until soft mounds begin to form.
- Continue beating at high speed with electric mixer or rotary beater until stiff peaks form.
- Gradually add 1/2 cup of sugar, sprinkling 2 tablespoons at a time, and beat until stiff peaks are achieved.
- Sift together flour, baking powder, salt, and remaining sugar into a small bowl.
- Add egg yolks, water, and lemon extract to the dry ingredients and beat with a spoon until blended (about 75 strokes).
- Carefully fold the egg yolk mixture into the beaten egg whites using about 30 gentle foldover strokes.
- Do not stir or beat after folding.
Tips & Substitutions
For a lighter cake, ensure your egg whites are at room temperature before beating. If you don’t have lemon extract, you can use fresh lemon juice or zest for a more intense flavor. For a twist, consider adding flaked coconut for texture, as seen in Coconut Cream Pie(Quick And Delicious).
Serving Suggestions
This lemon glazed sponge cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with fresh berries, making it a vibrant dessert option. For a fun twist, serve it alongside a slice of Jam Cake And Easy Penuche Icing for a dessert platter.
Storage & Reheating
Store any leftover sponge cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or in a 350°F oven for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Glazed Sponge Cake contains roughly 349 calories, with 19g protein, 62g carbohydrates, and 2g fat. It is an excellent source of protein (38% of the Daily Value), iron (35% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2418mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, just remember to remove 2 tablespoons to mimic the lightness of cake flour. This adjustment helps achieve a tender crumb, which is essential for a fluffy sponge cake.
What can I do if my egg whites don't form stiff peaks?
If your egg whites aren't forming stiff peaks, ensure there's no yolk in the whites and that your bowl is completely clean and dry. Adding a pinch of salt or a few drops of lemon juice can also help stabilize the egg whites.
How can I make the glaze thicker?
To thicken the lemon glaze, gradually add powdered sugar until you reach your desired consistency. If it becomes too thick, a few drops of water or additional lemon juice can help thin it out without losing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).