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Lemon Sponge Cake I

Rated as 3.96 out of 5 Stars

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

1 h 30 m servings 130
Original recipe yields 12 servings (1 - 9 inch tube cake)

Directions

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  1. Sift together flour, salt, and baking powder.
  2. 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.
  3. 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


Per Serving: 130 calories; 1.5 26.6 2.8 47 158 Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 tol...

Most helpful critical review

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.

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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 tol...

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.

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 c...

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 ...

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.

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...

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.

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...

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 o...