For best results, use room-temperature eggs. Sifting the flour ensures a lighter, more tender cake. Do not open the oven door during baking, as this can cause the cake to collapse. If the top of the cake browns too quickly, tent it loosely with foil.
Lemon Sponge Cake II
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING14 People
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VIEWS18
Indulge in the ethereal delight of this lemon sponge cake. Its light, airy texture, infused with the bright, zesty flavor of fresh lemons, makes it the perfect treat for any occasion. A guaranteed crowd-pleaser!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol59 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium116 mg
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Sugar15 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Ensure the pan is thoroughly coated to prevent sticking. (5 minutes)
02
Step
5 mins
In a large, clean mixing bowl, combine the egg whites and salt. Using an electric mixer with a whisk attachment, whip on medium-high speed until soft peaks form. (3-5 minutes)
03
Step
3 mins
Gradually add the 1/4 cup of brown sugar and fructose while continuing to whip. Increase speed slightly and whip to stiff, glossy peaks. Be careful not to overwhip. (2-3 minutes)
04
Step
5 mins
In a separate medium bowl, combine the egg yolks, brown sugar, and fructose. Whip with an electric mixer until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted. (3-5 minutes)
05
Step
1 mins
Gradually mix in the fresh lemon juice until fully incorporated. The mixture may appear slightly curdled, which is normal. (1 minute)
06
Step
5 mins
Gently fold the sifted flour into the yolk mixture in three additions, using a rubber spatula. Mix until just combined, being careful not to overmix. (3-5 minutes)
07
Step
7 mins
Fold 1/3 of the egg whites into the yolk mixture to lighten it. Then, gently fold the yolk mixture into the remaining egg whites in two additions, until just combined. Be careful not to deflate the egg whites. (5-7 minutes)
08
Step
1 mins
Pour the batter evenly into the prepared tube pan. (1 minute)
09
Step
45 mins
Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean. (30-45 minutes)
10
Step
10 mins
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
11
StepDust with powdered sugar or a light glaze before serving, if desired. Enjoy!
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Efren Funk
Jun 30, 2025The lemon flavor is perfect – not too overpowering.
Miles Heathcote
Jun 2, 2025My family devoured this cake in one sitting!
Abigail Glover
Jun 1, 2025I followed the recipe exactly and it turned out perfectly!
Sabina Blanda
May 3, 2025This cake is amazing! So light and fluffy!