This cake recipe is about 60 years old. I hope that you will enjoy this one.

Carol
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together flour, salt, and baking powder.

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  • In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. 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 pan at once.

  • Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

Nutrition Facts

130 calories; 1.5 g total fat; 47 mg cholesterol; 158 mg sodium. 26.6 g carbohydrates; 2.8 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2004
Finally...a quick easy and lovely Sponge Cake! Carol Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work and it did beautifully. For a plain sponge replace the lemon exract with vanilla. Read More
(49)

Most helpful critical review

Rating: 1 stars
02/16/2010
If you are looking for a nice spongy cake this is not it. I followed the recipe to a T and I did not care for this. Very disappointed. Read More
(41)
25 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/08/2004
Finally...a quick easy and lovely Sponge Cake! Carol Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work and it did beautifully. For a plain sponge replace the lemon exract with vanilla. Read More
(49)
Rating: 5 stars
01/08/2004
Finally...a quick easy and lovely Sponge Cake! Carol Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work and it did beautifully. For a plain sponge replace the lemon exract with vanilla. Read More
(49)
Rating: 1 stars
02/16/2010
If you are looking for a nice spongy cake this is not it. I followed the recipe to a T and I did not care for this. Very disappointed. Read More
(41)
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Rating: 5 stars
08/16/2006
This is the first sponge cake I have cooked that has not been a packet mix. It was easy and turned out great nice and light moist and tasted fantastic. I sliced it in half and served it with cream and jam in the middle I will be cooking more of my own cakes in future as it is not as difficult or time comsuming as I imagined. The only thing I did differently with this recipe was I beat the egg yolks and white separately and folded into mixture. Thankyou Carol for inspiring the home baker in me. Read More
(30)
Rating: 4 stars
01/30/2009
This turned out quite good.I only cooked it for 35 minutes and it perfect then.I can imagine what it would have been like if I kept it in for the time stated in the recipe.Also the recipe never said what size of pan to use so I used my 8" square it was the right size.The only thing I didn't like about this is that it stuck to the pan next time I'll grease and flour the pan. Read More
(23)
Rating: 3 stars
03/13/2008
I found the length of time in the oven way too long. I could see the cake was dried out when I pulled it out. I think I'd try 30-35 minutes next time. Read More
(18)
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Rating: 4 stars
12/31/2006
I made a plain sponge using vanilla instead tasted quite normal to me. Nice coloring though was a bit dense so adding another egg or beating it a little longer should help. Read More
(15)
Rating: 5 stars
03/22/2008
Very good recipe!! The cake is moist and looked great (i used 4 eggs) although a bit too sweet for my taste (maybe coz i didn't use the lemon juice - i used raspberry extract instead so there's no sourness to balance the sugar). And i did separate the whites and the yolk like the other reviewer said and i greased the pan with butter. It worked wonders.. Read More
(15)
Rating: 5 stars
02/24/2004
This is a really easy recipe to do especially for beginner's like me!! This turned out wonderfully compared to others I have tried. I too also substituted lemon extract for vanilla added fresh blueberries and chopped pecans. I also wanted to cut down the sugar to 3/4 cup and it still tasted great!! But it may not be sweet enough for others but I thought the vanilla was enough for me. Served it with a spoonful of vanilla yogurt and strawberries whole fam enjoyed it too. Thanks for sharing!! Read More
(14)
Rating: 5 stars
12/27/2007
It was easy to make and I enjoyed the flavour. Mine was overdone at 55 minutes so next time I'll bake it for 45 minutes. It's terrific with vanilla ice cream and the Supreme Strawberry Sauce on this site. Read More
(12)