This is an old fashioned sponge cake with a lemon flavor.

Erica
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

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  • In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

  • Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Nutrition Facts

124.1 calories; 3.5 g protein; 22.5 g carbohydrates; 79.7 mg cholesterol; 71.8 mg sodium. Full Nutrition

Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/2 tsp. almond extract. While the cake is baking I make a simple syrup and add sliced berries (strawberries usually) the juice of an orange and enough cold water/corn starch to thicken. Once the berries break down I serve this sauce over my cake. For those of you in question whether or not you grease the pan and claim to be expert cooks: shame on those of you who question this! LOL No sponge cake or angel food cake should ever be baked in a greased pan; it won't rise like it should otherwise! Invert your pan over a bottle allow the cake to completely cool then run a sharp knife around the edges and the middle part of the pan then gently stick a finger down the side of the cake and loosen the bottom working gently and carefully. Excellent cake excellent recipe! Read More
(166)

Most helpful critical review

Rating: 3 stars
06/22/2008
Overall this was pretty good. It was a nice dessert. However i didn't find it had that 'fresh cake' taste that most cakes normally do. It also wasn't as soft as other sponge cakes I've had. I had wanted something lighter but instead I got a cake that literally tasted like a sponge. Although I still enjoyed it. Read More
(20)
140 Ratings
  • 5 star values: 94
  • 4 star values: 20
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 10
Rating: 5 stars
03/03/2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/2 tsp. almond extract. While the cake is baking I make a simple syrup and add sliced berries (strawberries usually) the juice of an orange and enough cold water/corn starch to thicken. Once the berries break down I serve this sauce over my cake. For those of you in question whether or not you grease the pan and claim to be expert cooks: shame on those of you who question this! LOL No sponge cake or angel food cake should ever be baked in a greased pan; it won't rise like it should otherwise! Invert your pan over a bottle allow the cake to completely cool then run a sharp knife around the edges and the middle part of the pan then gently stick a finger down the side of the cake and loosen the bottom working gently and carefully. Excellent cake excellent recipe! Read More
(166)
Rating: 5 stars
03/15/2007
Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the lemon extract and did not use a substitute and the cake came out perfect. In fact to get a heavier lemon flavor you could even use a tiny bit more. As it was the cake turned out the perfect consistency light flavorful and visually appealing. I'd use this recipe for a shortcake instead of an angel food cake any day. I also doubled this recipe because I was using a 9x13 rectangle pan. However it was a little more than I needed so I made a spill-over loaf. Read More
(108)
Rating: 5 stars
08/10/2007
This recipe is great! Good flavor and taste with 1 T extra lemon juice. I TRIED to substitute Splenda Baking Sugar for the regular sugar and it did not really work. Totally my fault! Not an error with the Recipe. Thanks for submitting the recipie! Read More
(69)
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Rating: 4 stars
08/28/2004
Excellent recipe finished product has perfect texture and tastes great. I found that this recipe is not very forgiving and recommend that it be carefully followed. Although lemon flavoring might be too strong. I prefer it with two tablespoons lemon juice. Read More
(44)
Rating: 4 stars
02/20/2007
Very light and fluffy - be careful it feels like you can't get full on it. I followed some of the other reviewer's advice and added 2 Tbsps of lemon juice instead of lemon extract and took away a bit of the water to make up for the extra juice. I took it out earlier than an hour - check 45 minutes after you put the cake in the oven. I also didn't preheat the oven - in case anyone was wondering. Read More
(35)
Rating: 5 stars
07/19/2007
This cake worked out great. I was using it for a base in tiramisu so instead of lemon I used 1 1/2 tsp of vanilla. I also used whole wheat flour (instead of cake flour) as someone suggested by grinding it in the coffee grinder. The tiramisu was great! Anyway we had some leftover plain sponge cake for dessert tonight. I figured out that it tastes just like a twinkie! Weird. Anyway bake time was only about 43 minutes in my oven. Read More
(34)
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Rating: 5 stars
06/11/2006
Excellent. My great aunt used to make a similar cake but I never had the opportunity to ask her for the recipe. I used all purpose flour with 1 tbsp of baking soda 2 capfuls of lemon juice and a 1/2 tsp of vanilla. Baked at 375 for 45 min. It was a little hard to remove from the pan but eventually relented. The crust was thick and chewy and the center moist. Great! I made sure to let the cake rest for 30 min after removing it from the oven. Read More
(28)
Rating: 5 stars
04/04/2011
Excellent! My recommendations: use lemon juice, not extract, but increase to 2 tsp. Regular flour instead of cake is fine, as long as you sift it. Cream of tartar is not needed - instead, add the lemon *juice* to the egg *whites* before whipping (lemon juice & cream of tartar are interchangeable as egg white stabilizers). Read More
(28)
Rating: 5 stars
11/13/2004
This is a great recipe! A friend asked for "something lemony" for his birthday so I used this recipe and made it into a roulade (jelly roll) and then used Carol's "Lemon Filling" inside it. Everyone said I'd outdone myself. I'm sure it's great as a tube cake too and will try that over the holidays. Read More
(25)
Rating: 3 stars
06/22/2008
Overall this was pretty good. It was a nice dessert. However i didn't find it had that 'fresh cake' taste that most cakes normally do. It also wasn't as soft as other sponge cakes I've had. I had wanted something lighter but instead I got a cake that literally tasted like a sponge. Although I still enjoyed it. Read More
(20)