Pantespani | Lemon Sponge Cake
Prep time
Cook time
Total time
A tradition Greek sponge cake that is lemon flavored.
Recipe type: Dessert
Cuisine: Greek
Serves: 5-7
  • -Cake-
  • 5 eggs
  • 1 cup sugar
  • 1 lemon, zested
  • 1 cup cake flour*
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 tablespoon brandy (optional)
  • -Syrup-
  • 1 cup water
  • 1 cup sugar
  • juice of ½ lemon
  1. Preheat oven to 350F
  2. Zest lemon and set aside.
  3. Make syrup first.
  4. Add water, sugar, and lemon juice to pot over medium heat, stir until sugar dissolves.
  5. Bring to simmer, and let simmer for 6 minutes, once done remove from heat and cool.
  6. Separate egg yolks and egg whites.
  7. Add sugar to egg yolks, mix well.
  8. Beat egg whites, and set aside.
  9. Combine lemon zest, flour, baking powder, and yolk/sugar mixture - mix well.
  10. Add in vanilla and brandy, mix.
  11. Add egg whites, mix everything until batter is formed.
  12. Pour into greased cake pan.
  13. Place in oven for 45-55 minutes, or until golden brown and toothpick comes out clean.
  14. When done, remove from oven and immediately pour cool syrup over.
  15. Let cake absorb the syrup, about 10 minutes.
  16. Let cool a bit more and serve when desired.
*Don't have cake flour on hand? Make it! Just minus 2 tablespoons from the 1 cup flour and add in 2 tablespoons of corn starch, mix, and you're ready to go.
**If you're sensitive to lemons, adjust as this may be a bit too lemony for you.
Recipe by Lemon & Olives at