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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Sponge Cake Recipe

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This recipe for Lemon Sponge Cake is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon
3 c. all-purpose flour
1 1/2 tsp. (rounded) baking powder
1 tsp. (rounded) baking soda
1/4 tsp salt
3/4 c. vegetable oil*
1 1/2 c. sugar
1 c. egg substitute
1 c. sour cream
1/2 tsp vanilla
Confectioners' sugar (opt.)
Directions:
Directions:
- Preheat oven to 325ºF
- Grease and flour a 10" tube pan
- Grate zest from the lemon and squeeze the juice. Set both aside.
-In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
-In the large bowl of a mixer, combine sugar and oil. Mix until well blended.
- Add the egg substitute and vanilla. Mix well.
-Add the grated lemon zest and the juice. Mix.
- Add half of the flour, mix carefully then add half of the sour cream. Repeat with remaining flour and sour cream. Mix on medium speed until well blended.
-Pour batter into prepared tube pan.
- Bake at 325 ºF for 1 hour or until toothpick inserted in center comes out clean.
- Cool in the pan for 20 minutes
- Remove cake from pan and dust with confectioners' sugar in desired.

 

 

 

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