Ingredients for Lemon Sponge Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Eggs
- 1/2 teaspoon cream of tartar
- Cold Water
- 2 cups granulated sugar
- 1/4 cup fresh lemon juice (plus more to taste)
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How to Make Lemon Sponge Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a clean, grease-free bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form. Do not underbeat!
- Set the meringue aside.
- In a separate bowl, beat 6 large egg yolks until light and thick.
- Gradually add 1 1/2 cups granulated sugar to the egg yolks, beating until light and fluffy.
- Gradually add the dry ingredients to the egg yolk mixture, alternating with 1/2 cup cold water, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold the egg yolk batter into the meringue until just combined. Be careful not to deflate the egg whites.
- Stir in 1/4 cup fresh lemon juice (or more, to taste!) and 1 teaspoon lemon zest (optional).
- Pour batter into the prepared tube pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake onto a wire rack and let it cool completely before removing from the pan.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
134g
Fat
4g
Carbs
16g
