This post may contain affiliate links. Please see disclosure policy here.
Delicious layers of lemon sponge cake and cream make one unforgettable dessert.
This Lemon Sponge Cake is light, sweet, and full of lemon flavor. The lemon cake in this recipe is a nice light sponge cake. And the filling is a combination of whipped cream and cream cheese. All the delicious flavor of a cream cheese frosting, but the lightness of whipped cream.
I’ve made lots of fun lemon cakes before and this recipe is a winner.
Ingredients Needed
- Cake Flour
- Sugar, granulated and powdered sugar
- Eggs
- Canola Oil
- Heavy Whipping Cream
- Cream Cheese
- Lemons, zest and juice
- Baking Powder
- Cream of Tartar
- Salt
How to Make Lemon Sponge Cake
- Beat egg whites slowly until foamy.
- Sprinkle in cream of tartar and sugar, adding the sugar a little at a time.
- Whip until stiff peaks form
- Combine flour, baking powder, salt, and sugar in a bowl.
- Combine oil, egg yolks, water and lemon zest in a separate bowl.
- Beat wet and dry ingredients together until fully combined.
- Fold egg whites to cake batter.
- Pour batter into a non greased 10″ tube pan.
- Bake at 350 degrees F for one hour.
- Remove and turn pan upside down to cool.
- Remove from pan and slice cake into 3 horizontal layers with a long serrated knife.
- Whip cream cheese, powdered sugar and lemon juice together. Whip cream separately.
- Fold in whipped cream.
- Chill for 1/2 hour
- Frost the bottom layer of cake with half of the filling.
- Place second layer on top and cover with remaining filling
- Cover with third cake layer and refrigerate for 1/2 hour to allow filling to set up.
- Sprinkle with powdered sugar before serving.
Tips from leigh Anne
- Make cake filling while the cake is baking to allow time for it to set up in the fridge.
- Make sure the cake is completely cool before layering in the frosting.
- Chill the cake for at least a half hour before serving so the filling has time to set up a bit.
Check out more delicious lemon cake recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Lemon Sponge Cake
Light fluffy lemon sponge cake layered with delicious lemon cream.
Prep:40 minutes
Cook:1 hour
Total:1 hour 40 minutes
Ingredients
- 1 3/4 C cake flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 C sugar
- 1/2 C canola oil
- 6 egg yolks
- 3/4 C water
- 1 1/2 Tbsp lemon zest
- 1/2 tsp cream of tartar
- 3/4 C sugar
- 6 egg whites
Filling
- 1 C heavy cream whipped
- 8 oz. cream cheese softened
- 3 C powdered sugar
- 4 Tbsp lemon juice
Instructions
Cake
- Put egg whites into a bowl and beat slowly until foamy
- Sprinkle in cream of tartar and 1/2 C sugar, adding the sugar a little at a time.
- Whip until stiff peaks form
- In another bowl combine the dry ingredients, flour, baking powder, salt, and 3/4 C sugar.
- In a second bowl combine wet ingredients, oil, egg yolks, water and lemon zest
- Beat together wet and dry ingredients and then fold in beaten egg whites.
- Pour mixture into a non greased 10″ tube pan and bake at 350 degrees for one hour.
- Remove and turn pan upside down to cool.
- Remove from pan and slice cake into 3 horizontal layers with a long serrated knife.
Filling
- Whip cream cheese, powdered sugar and lemon juice together.
- Fold in whipped whipping cream. Chill for 1/2 hour
- Frost the bottom layer of cake with half of the filling.
- Place second layer on top and cover with remaining filling
- Cover with third layer and refrigerate for 1/2 hour to allow filling to set up a bit.
- Sprinkle with powdered sugar before serving.
Nutrition Facts:
Calories: 518kcal (26%) Carbohydrates: 66g (22%) Protein: 6g (12%) Fat: 25g (38%) Saturated Fat: 9g (56%) Cholesterol: 145mg (48%) Sodium: 294mg (13%) Potassium: 220mg (6%) Sugar: 51g (57%) Vitamin A: 675IU (14%) Vitamin C: 3.1mg (4%) Calcium: 91mg (9%) Iron: 0.6mg (3%)
Leave a Review