Rating: 3.82 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This family-favorite recipe delivers a simple tea-time cake with the bright, sunshine-y flavors of lemon and vanilla.

Recipe Summary

Servings:
14
Yield:
1 - 9 inch tube cake
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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 eggs. Sift the flour, baking powder, and salt together three times.

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  • In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.

  • Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

Nutrition Facts

115 calories; protein 3.2g; carbohydrates 21.4g; fat 1.9g; cholesterol 66.4mg; sodium 160.7mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
11/08/2006
This cake was very easy to make. It doesn't taste special but I think as a sponge cake it does its job well. It will make a nice "base" for fillings frostings or icings. A very neutral recipe. It holds its shape well and looks nice. I served it with a nice lemon frosting and everyone loved it. Read More
(11)

Most helpful critical review

Rating: 3 stars
03/17/2007
BOTH the extracts were left out in this recipe.. I simply stirred them into the egg and sugar mixture. Then I sifted and folded in the flour mixture rather than using the electric mixer and continued. Note that the baking time may be too long for some; mine turned out very dry at 45mins. 35mins - 40mins would have been fine... Plus it dried out too much and it seemed rather bland though my white chocolate cream filling saved it. I'll try again- with reduced baking time. Read More
(11)
11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
03/17/2007
BOTH the extracts were left out in this recipe.. I simply stirred them into the egg and sugar mixture. Then I sifted and folded in the flour mixture rather than using the electric mixer and continued. Note that the baking time may be too long for some; mine turned out very dry at 45mins. 35mins - 40mins would have been fine... Plus it dried out too much and it seemed rather bland though my white chocolate cream filling saved it. I'll try again- with reduced baking time. Read More
(11)
Rating: 4 stars
11/07/2006
This cake was very easy to make. It doesn't taste special but I think as a sponge cake it does its job well. It will make a nice "base" for fillings frostings or icings. A very neutral recipe. It holds its shape well and looks nice. I served it with a nice lemon frosting and everyone loved it. Read More
(11)
Rating: 3 stars
11/16/2004
not too bad Read More
(8)
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Rating: 5 stars
07/09/2010
I added grand marnier instaid of the extracts and orange zest. I used the fluffy white frosting recepie with grand marnier instaid of vanill too it was delicous together.:) Read More
(4)
Rating: 3 stars
11/19/2010
It was okay. I just made it a few hours ago and even made frosting because I was so excited for this cake. The image made be believe that cake would be sweet moist and delicious. Mine was dry and flat. Just to note...it is probably not so much the recipe but my modifications and my baking level of expertise (low) which included: 1.5 tsp. of vanilla and a flat baking pan (not sure the size; standard size I guess). I had a piece with my whipped cream cheese frosting and was only mildly pleased. Hopefully it will taste better tomorrow after a night in the fridge. Next time if there is a next time I will use more sugar (possible powdered) and less vanilla. Read More
(2)
Rating: 2 stars
03/28/2015
smells delicious but very rubbery and spongelike Read More
(1)
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Rating: 5 stars
09/08/2013
Delicious! But for me 30 minutes in the oven at 175 Celsius grades was enough. Read More
Rating: 3 stars
12/08/2015
It's really rubbery Read More
Rating: 5 stars
06/08/2014
Baked in cupcake pans for individual servings as strawberry shortcake. Big hit!! Read More