Lemon Sponge Cake

Light fluffy lemon sponge cake layered with delicious lemon cream.
Course Dessert
Cuisine American
Keyword lemon sponge cake
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 518kcal
Author Leigh Anne Wilkes


  • 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


  • 1 C heavy cream whipped
  • 8 oz. cream cheese softened
  • 3 C powdered sugar
  • 4 Tbsp lemon juice



  • 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.


  • 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.


Calories: 518kcal | Carbohydrates: 66g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 294mg | Potassium: 220mg | Sugar: 51g | Vitamin A: 675IU | Vitamin C: 3.1mg | Calcium: 91mg | Iron: 0.6mg