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Lemon Sponge Cake

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Ingredients
  Eggs 3
  Sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1 Teaspoon
  Hot water 1⁄3 Cup (5.33 tbs)
  Grated lemon rind 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Fruit cocktail 1 Can (10 oz)
  Cornstarch 1 Teaspoon
  Lemon juice 1 Tablespoon
  Ground cardamom 1 Dash
Directions

1. Beat eggs in large bowl with electric mixer at high, until thick and lemon-colored. Gradually add sugar. Lower speed; blend in vanilla, hot water and 1 teaspoon of the lemon rind.
2. Sift flour, baking powder and salt onto wax paper; fold into egg mixture.
3. Turn batter into buttered 9x9x2-inch baking pan.
4. Bake in moderate oven (350°) 30 minutes, or until center springs back when lightly pressed with fingertip. Cool on wire rack.
5. Drain juice from fruit cocktail into a small saucepan. Combine cornstarch and lemon juice; stir into fruit juice. Cook over medium heat until mixture thickens and bubbles 1 minute. Add remaining 1/2 teaspoon lemon rind, cardamom and fruit.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1453 Calories from Fat 147

% Daily Value*

Total Fat 16 g25.4%

Saturated Fat 4.9 g24.5%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 1806.7 mg75.3%

Total Carbohydrates 291 g96.8%

Dietary Fiber 7.9 g31.7%

Sugars 155.1 g

Protein 35 g70.5%

Vitamin A 25.6% Vitamin C 32.3%

Calcium 67.2% Iron 61.1%

*Based on a 2000 Calorie diet

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Lemon Sponge Cake Recipe