Light Lemon Sponge Cake Recipes

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LIGHT LEMON CAKE



Light Lemon Cake image

"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1-3/4 cups water
2 egg whites
3/4 cup cold fat-free milk
1/2 teaspoon lemon extract
1 package (1 ounce) instant sugar-free vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 161 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 289mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON SPONGE CAKE



Lemon Sponge Cake image

I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.

Provided by KaDo2609

Categories     Dessert

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1/2 teaspoon cream of tartar
1 cup cold water
2 cups sugar
3 tablespoons lemon juice

Steps:

  • Sift flour, baking powder, and salt.
  • In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
  • Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
  • Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
  • Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Steps:

  • Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON SPONGE CAKE I



Lemon Sponge Cake I image

This cake recipe is about 60 years old. I hope that you will enjoy this one.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

1 cup cake flour
½ teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
½ teaspoon lemon extract
6 tablespoons hot milk

Steps:

  • Sift together flour, salt, and baking powder.
  • In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
  • Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 26.6 g, Cholesterol 47.1 mg, Fat 1.5 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 158.4 mg, Sugar 17.2 g

BEST LEMON CAKE RECIPE (LEMON SPONGE CAKE)



Best Lemon Cake Recipe (Lemon Sponge Cake) image

The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade lemon cake made from scratch and filled with cream cheese frosting.

Provided by Kemi

Categories     Dessert

Number Of Ingredients 14

1 Lemon (Juice and zest)
280 g Butter
285 g Caster or Granulated sugar
5 medium Eggs
285 g Self raising flour ((If using all purpose flour, add 2 teaspoons of baking powder))
1/2 teaspoon Baking powder
130 g Cream cheese (full fat)
65 g Butter
350 g Icing sugar (also called powdered sugar)
1/2 teaspoon Lemon extract
125 g Butter
250 g Icing sugar
1/2 teaspoon Lemon extract
Lemon zest

Steps:

  • Squeeze out the juice of the lemon and get the zest. Set aside. Prepare the cake pans by rubbing with butter then lining with parchment/baking paper. Sift the flour and baking powder into a bowl and set aside. Preheat the oven at a temperature of 150C (fan) or 170C (Conventional oven).
  • In a mixing bowl, add the softened butter and sugar. Use an electric mixer to mix till it turns pale (light in color) and is fluffy. This is called the creaming process.
  • Break the eggs one at a time into the creamed butter/sugar mix and beat with the mixer till it comes together.Add the lemon juice and zest and whisk till it's combined.
  • Add flour/baking powder mix to the batter and use a spatula to mix. When it's come together, use the mixer to mix till smooth (This takes about 30 seconds. Do not overmix).
  • Divide the cake batter equally into the two prepared cake pans. Put the pans in the preheated oven and bake for 35 minutes or till a cake tester when inserted comes out clean.
  • Bring out the cakes and leave them in the pan for 5 minutes before turning onto a cake rack to cool.
  • When cakes are completely cooled, you can then fill and cover with frosting.

Nutrition Facts : Calories 338 kcal, Carbohydrate 43 g, Protein 4 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 85 mg, Sodium 166 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

LIGHT LEMON SPONGE CAKE



Light Lemon Sponge Cake image

This is a lemon sponge cake (two tiered) with lemon buttercream, named "light" because this is the comment I receive every time it's eaten

Provided by graceemma

Time 1h20m

Yield Serves 8

Number Of Ingredients 16

1 or 2 cake tins 8x8inch
NOTE: If you make one cake it won't cut in half because the sponge is too soft, therefore you must make 2 separate cakes.
100g softened butter (1/2 fat or light)
175g self raising flour
1tsp baking powder
175g caster sugar
2 eggs (whisked)
6tbsp whole/full fat milk
1 grated lemon rind
55g butter (1/2 fat or light)
1tbsp lemon juice
2tspns grated lemon rind
250g icing sugar
To decorate (optional)
Icing sugar
Raspberries

Steps:

  • Preheat oven to 160C/fan and then Grease or line the cake tin
  • In a bowl add the ingredients FOR ONE TIER one by one in the order stated above, mixing as you go.
  • Once the mixture is smooth (airy with a few bubbles is ok) pour it into the lined cake tin.
  • Put the cake into the preheated oven for 15 mins, then take out and turn the tin around and put back in for another 18 mins.
  • To test if the cake is cooked insert a tooth pick into the dome of the cake, if it comes out clean the cake is ready.
  • It should be golden brown on top!
  • Leave the cake to cool for about ten minutes in the tin then transfer onto a cooling rack for another 10-15.
  • Repeat steps 1-6 for the second cake tier.
  • Whilst the cakes are cooling prepare the buttercream;
  • using a whisk, whisk the butter ,adding the icing sugar slowly, then when you've added all the icing sugar whisk in the lemon juice and rind.
  • When the cakes have each cooled use a pallet knife ~ or flat knife~ to spread HALF of the buttercream onto ONE cake.
  • Then carefully place the other cake on top (BEWARE OF ANY BUTTERCREAM SEEPING OUT THE SIDES)
  • Use the remaining buttercream for the top of the cake then decorate with icing sugar and raspberries(optional)

EASY LEMON SPONGE CAKE



Easy Lemon Sponge Cake image

My mom loves to eat this Lemon Cake as it's not sweet. It's refreshing, moist and gives a great lemony taste! It can be a muffin or a cake. Best when served warm.

Provided by AbakerA

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

175 g butter
175 g sugar
3 eggs, beaten
175 g self-raising flour
3 tablespoons lemon juice
1 lemon, rind of, grated

Steps:

  • Cream butter and sugar until light and fluffy.
  • Beat in eggs.
  • Sift over the flour, add lemon juice and rind.
  • Fold together to form smooth batter.
  • Spoon into the dish and level the top.
  • Bake for 30 minutes.
  • Top may look wet but the cake should test cooked.

Nutrition Facts : Calories 461.4, Fat 26.2, SaturatedFat 15.7, Cholesterol 155.3, Sodium 613.3, Carbohydrate 51.5, Fiber 0.8, Sugar 29.5, Protein 6.3

FEATHERLIGHT SPONGE CAKE



Featherlight Sponge Cake image

The quality and age of eggs can affect your sponge cake so use 2 day-old eggs for best results. http://www.seloger.com/immobilier/viagers/ville/

Provided by AltheaJack

Time 1h10m

Yield Serves 10

Number Of Ingredients 8

4 eggs
3/4 cup(s) superfine sugar
2/3 cup(s) cake flour
1/4 cup(s) custard powder or powdered instant vanilla pudding mix
1 teaspoon(s) cream of tartar
1/2 teaspoon(s) baking soda
1/3 cup(s) apricot jam
1 1/4 cup(s) heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees F/325 degrees F fan-forced. Grease and flour two deep 8-inch round cake pans.
  • Beat eggs and sugar in small bowl with electric mixer until thick, creamy and sugar is dissolved. Transfer mixture to large bowl; fold in triple-sifted dry ingredients. Divide mixture between pans.
  • Bake sponges about 20 minutes. Turn, top-side up, onto parchment-covered wire rack to cool.
  • Sandwich sponges with jam and cream.

EASY LEMON CAKE (ALL-IN-ONE-LEMON-SPONGE)



Easy Lemon Cake (All-In-One-Lemon-Sponge) image

A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.

Provided by Charlotte Oates

Categories     Dessert

Time 40m

Number Of Ingredients 7

225 g self-raising flour
2 tsp baking powder (you should use a measuring teaspoon and the baking powder should be level)
4 medium eggs
225 g soft margarine or butter (if you are using butter, ensure it is soft and at room temperature)
225 g caster sugar
Zest of 2 lemons
2 tsp milk

Steps:

  • Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
  • Finely grate the zest of two lemons.
  • Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
  • Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
  • Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
  • Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
  • Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely - Make sure the cake has cooled completely before decorating.

Nutrition Facts : Calories 277 kcal, Carbohydrate 32.3 g, Protein 4.1 g, Fat 14.9 g, SaturatedFat 4 g, Sodium 262.8 mg, Sugar 19.2 g, ServingSize 1 serving

HOW TO MAKE PERFECTLY LIGHT & FLUFFY SPONGE CAKE



How to Make Perfectly Light & Fluffy Sponge Cake image

This easy sponge cake recipe will give you light & fluffy results every time.

Provided by Ben Perez

Number Of Ingredients 9

Nonstick cooking spray
6 large eggs
1 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
sifted
1 teaspoon baking powder
sifted

Steps:

  • Preheat oven to 350°F and spray the bottoms of two 9-inch cake pans and line with parchment paper
  • In a standing mixer fitted with a whisk attachment, add the eggs and beat on medium-high for 1 to 2 minutes to break them up
  • Gradually pour in the sugar, then add vanilla and salt and continue to whip the eggs until pale yellow, fluffy, and the mixture falls back on itself in a ribbon, 8 to 10 more minutes on medium-high speed
  • Once finished whipping, the mixture should be pale yellow, fluffy, and should fall back on itself in a ribbon
  • Remove mixing bowl from base and add sifted flour and baking powder in two batches, gently folding between additions until there are no more streaks of flour
  • Divide the batter evenly between the pans, smooth the top lightly, and bake until golden brown on top and a cake tester or toothpick inserted in the center comes out clean, 25 to 28 minutes
  • Cool in the pans for 20 minutes, then run a sharp knife around the edge of the pans to loosen and transfer cakes to a wire rack to cool completely

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