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Lemon Sponge Cake

Lemon Sponge Cake Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Calories: 187
Ingredients Method Notes

Ingredients
  

  • 5 large eggs, separated, at room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine sea salt
  • 1 cup (120g) powdered sugar
  • 2 to 3 tablespoons fresh lemon juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment.
  2. Whip egg whites, cream of tartar, and salt until foamy. Gradually add 1/2 cup sugar and beat to stiff, glossy peaks.
  3. In another bowl, beat egg yolks, remaining 1/2 cup sugar, and lemon zest until thick and pale. Beat in 2 tablespoons lemon juice.
  4. Sift half the flour over yolk mixture, fold, then add half the whites and fold. Repeat with remaining flour and whites, folding just until combined.
  5. Scrape into pan, smooth top, and bake 25-30 minutes until golden and springy. Cool in pan 10 minutes, then turn out onto a rack.
  6. Whisk powdered sugar with 2-3 tablespoons lemon juice for glaze. Spoon over warm cake, scatter extra zest, and let set 15 minutes before slicing.

Notes

The glaze will soak in a bit while the cake is warm, so don’t pour it on while the cake is still piping hot or it will melt right through. Let the cake cool just 10 minutes out of the pan and then glaze for the best crackly finish.