Lemon Sponge Cake
A light, fluffy lemon sponge cake with a tangy citrus flavor, perfect for dessert or teatime, appealing to those who enjoy bright, citrusy baked treats.
Ingredients
Instructions
- In a large bowl, cream butter and sugar together until fluffy.
- Beat in egg yolks, flour, salt, milk, lemon peel, and lemon juice into the creamed mixture.
- In a small bowl, beat egg whites until stiff, but not dry.
- Fold egg whites into the mixture gently until combined.
- Pour the batter into the unbaked 9-inch pie shell.
- Bake in a preheated 375°F oven for 15 minutes, then reduce temperature to 300°F and bake for an additional 45 minutes or until the top is golden and a pick comes out clean.
- Cool the cake on a wire rack before serving.
Nutrition & Diet Analysis (per serving)
633
kcal
32% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
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).
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).