Lemon Sponge Cake

a light and fluffy sponge cake full of soft lemon flavor. Remember not to peek in the oven for the first 30 minutes!
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: lemon sponge cake
Servings: 8 people


  • 6 eggs, separated room temperature
  • 1 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup minus 2 tablespoons Bob's Red Mill all-purpose flour sifted
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt


  • Preheat the oven to 350 degrees.
  • Beat the egg yolks until they are thick and yellow, about 5 minutes on high.
  • Gradually add the sugar into the yolks.
  • Add the lemon zest and juice and beat again just to combine.
  • Stir together the flour and cornstarch, gradually beat it into the yolk mixture.
  • In another bowl, beat the egg whites until frothy, add the cream of tartar and salt.
  • Continue beating until soft peaks form (when you pull the beater out of the egg whites they pull up with the beater and then fall softly over)
  • Gently fold the egg whites into the egg yolk mixture. Fold gently until mixed.
  • Pour into an ungreased sponge cake pan (tube pan). 
  • Bake for 1 hour. Do not open the oven for 30 minutes. Check every 10 minutes or so. You want it to be golden brown and firm to the touch.


For mini pans, fill about 1/2 full and bake for about 15 minutes. I got 9 4 cup cakes out of this recipe.
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