Lemon sponge cake. Perfect for a teatime treat, cake sale or as a birthday or celebration cake. PLUS - Make this cake in any size of round. Light, lemony and refreshing pudding cake.

This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. Lemon Chiffon Cake Recipe photo by Taste of Home. You can cook Lemon sponge cake using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Lemon sponge cake

You need 6 of eggs.
You need 180 g of flour.
Prepare 180 g of sugar.
It's 4 of lemons (juice).
Prepare 75 g of sugar.
You need 75 g of butter.
It's 4 of egg yolks.
Prepare 4 of egg whites.
Prepare 190 g of sugar.
Prepare 1/2 teaspoon of lemon juice.

I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even. Cook a delicious lemon cake for the birthday of your best friend. Lemon sponge: Light and fluffy, this beautiful lemon sponge cake is a great variation on a classic.

Lemon sponge cake instructions

Make sponge by mixing eggs and sugar, then add flour and whisk gently. Bake at 200'C for 30 minutes, rest for a night before cutting.
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To make the cake batter, put the butter, sugar, eggs, lemon zest, flour and baking powder in a food. Lemon sponge cake with fresh fruit toppings-so moist and fluffy. Moist & velvety lemon sponge cake served with fresh fruits is the only sponge you will love for its texture, spring flavor, bright color. Throughout the year sponge cake can be made with flour, at Passover it cannot. Following in my mom's footsteps I make this delicious Passover Lemon Sponge Cake every year.