Lemon Sponge Cake

Lemon Sponge Cake

Light, tangy, and delightful, lemon sponge cake is the perfect breath of spring, no matter when you serve it. It’s a delight after dinner or packed with your lunch, and it can also be dressed up for special occasions with a fruit sauce, compote, or a simple dollop of whipped cream.
Course Dessert


  • 6 eggs
  • 1 cup white sugar
  • 1/4 cup lemon juice
  • 1 lemon zested
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • Preheat oven to 325 degrees F and get a 9-inch angel food pan (or “tube” pan) ready.
  • Separate the eggs into two bowls. You’ll need a larger one for the yolks.
  • Beat the yolks with a whisk until they thicken and become the color of lemons.
  • Beat in the sugar little by little until it is thoroughly mixed.
  • Add the lemon juice and lemon zest and beat well.
  • Next, add the flour little by little, beating well after each addition.
  • In the second bowl, beat the eggs whites until they are white and frothy.
  • Add cream of tartar and salt.
  • Continue beating the egg whites until stiff peaks form, but they are not dry.
  • Fold the whites into the egg yolk mixture.
  • Pour the batter into the ungreased pan.
  • Bake for 1 hour or so. The cake should spring back if you touch the surface.
  • Once the cake has cooled, run a knife along the outer edge, and invert onto a cake plate.


NB – You can make this cake Kosher for Passover or other Jewish holiday by substituting matzo cake meal for the cake flour.
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