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Lemon Sponge cake recipe

lemon spongecake

This lemon sponge cake is soft and moist

Preheat oven to 350 F or 175 C. Butter and flour a 9-inch spring form cake pan. Set aside


5 eggs

3/4 cup granulated sugar

1 cup all-purpose flour

1/2 tsp. baking powder

3 tbsp. butter, melted

1 tsp. grated lemon peel

1 tbsp. lemon juice

2 drops yellow food colouring


  • Place a stainless-steel bowl over a saucepan filled with simmering hot water. In the bowl, beat the eggs and sugar for 5 minutes or until mixture thickens.
  • Turn off heat and set mixture aside
  • In a second bowl, sift flour and baking powder. Fold into beaten egg mixture
  • With a spatula or whisk, gentle fold in melted butter, lemon peel, lemon juice and yellow food colouring.
  • Pour batter into cake pan. Bake in oven for 25-35 minutes
  • Remove from oven and let cake cool
  • Sprinkle with sugar (optional)


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