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.

folding egg whites into lemon 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:

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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.

Lemon Sponge Cake

Ingredients Needed

How to Make Lemon Sponge Cake

Tips from leigh Anne