Lemon Sponge Cake

"I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again."
photo by sorynava14 photo by sorynava14
photo by sorynava14
photo by K. Mallia photo by K. Mallia
photo by sorynava14 photo by sorynava14
photo by dkaffer photo by dkaffer
photo by Anonymous photo by Anonymous
Ready In:
1hr 30mins




  • Sift flour, baking powder, and salt.
  • In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
  • Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
  • Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
  • Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

Questions & Replies

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  1. Zurie
    This is a lovely, easy, old-fashioned recipe. Thank you, KaDo! I added vanilla to the mix.
  2. sorynava14
    i use this recipe all the time. i’m currently in my kitchen at 12:30 am making it for my sisters birthday tmw. i don’t do it in the tube pan, but i just use it as a regular cake with an amazing cream cheese frosting. i sent a picture in earlier of one my creations.
  3. dkaffer
    The below sentence from instructions should read. “Add the dry ingredients alternately with the cold water “to the yoke mixture.” I folded yokes into meringue, then the dry & water. Got pound cake with Baked Meringue. Dan Kaffer. See picture sent yesterday.
  4. Anonymous
    This is exactly how I remember my grandmothers sponge cake growing up. Perfect recipe. I suggest adding the zest of two lemons on top of the lemon juice. I added the zest to my egg yolk mixture before folding with egg whites and it came out amazing.
  5. sandra h.
    Tried it this morning, most of the recipes I try on the internet come out awful. I was nervous because I didn't have to grease the pan and it the batter filled it to the top. But when it came out it was beautiful, I added a lemon icing on the cake and it didn't last four hours. I think I will make another one tomorrow with fresh strawberries and a glaze. It's going to be my new go to for cake. Now if I could only make bread..lol


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