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lemon sponge cake

Pantespani | Lemon Sponge Cake

Kenton & Jane
A tradition Greek sponge cake that is lemon flavored.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Blog
Cuisine Greek
Servings 5 -7

Ingredients
  

  • -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

Instructions
 

  • Preheat oven to 350F
  • Zest lemon and set aside.
  • Make syrup first.
  • Add water, sugar, and lemon juice to pot over medium heat, stir until sugar dissolves.
  • Bring to simmer, and let simmer for 6 minutes, once done remove from heat and cool.
  • Separate egg yolks and egg whites.
  • Add sugar to egg yolks, mix well.
  • Beat egg whites, and set aside.
  • Combine lemon zest, flour, baking powder, and yolk/sugar mixture - mix well.
  • Add in vanilla and brandy, mix.
  • Add egg whites, mix everything until batter is formed.
  • Pour into greased cake pan.
  • Place in oven for 45-55 minutes, or until golden brown and toothpick comes out clean.
  • When done, remove from oven and immediately pour cool syrup over.
  • Let cake absorb the syrup, about 10 minutes.
  • Let cool a bit more and serve when desired.

Notes

*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.