Lemon Sponge Cake
- 2 cups all-purpose flour, plus more for dusting work surface
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) butter, melted
- 7 eggs, separated
- 2 teaspoons lemon extract
- Zest of 1 lemon
- 1/2 teaspoon cream of tartar
- 1/4 cup strawberry or raspberry fruit spread, (optional)
- Powdered sugar, as needed
Preheat the oven to 350°F. Oil two 9-inch round cake pans or one 10-inch tube pan and set aside.
In a mixing bowl, sift together the flour, sugar, baking powder and salt.
Add butter, egg yolks, 3/4 cup cold water, lemon extract and zest and beat with an electric mixer on medium speed until smooth, about 2 minutes; set aside.
In a separate, clean large bowl, beat egg whites with cream of tartar until stiff peaks form.
Gently fold egg yolk mixture into egg whites until completely blended. Do not stir or beat the mixture.
Pour batter into prepared pan and bake for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for 10 minutes, then loosen sides gently and invert cake onto a rack to cool.
Top cooled cake with fruit spread, spreading it between the two layers if making a layer cake. Dust with powdered sugar and serve.
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- 2 cups all-purpose flour, plus more for dusting work surface
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick) butter, melted
- 7 eggs, separated
- 2 teaspoons lemon extract
- Zest of 1 lemon
- 1/2 teaspoon cream of tartar
- 1/4 cup strawberry or raspberry fruit spread, (optional)
- Powdered sugar, as needed