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Lemon Sponge Cake
Light fluffy lemon sponge cake layered with delicious lemon cream.
Course
Dessert
Cuisine
American
Prep Time
40
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
12
servings
Calories
518
kcal
Author
Leigh Anne Wilkes
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
Calories:
518
kcal
|
Carbohydrates:
66
g
|
Protein:
6
g
|
Fat:
25
g
|
Saturated Fat:
9
g
|
Cholesterol:
145
mg
|
Sodium:
294
mg
|
Potassium:
220
mg
|
Sugar:
51
g
|
Vitamin A:
675
IU
|
Vitamin C:
3.1
mg
|
Calcium:
91
mg
|
Iron:
0.6
mg