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How would you change this cake recipe?

14 years ago

Listed below is my favorite easy sponge cake recipe. I use it primarily for strawberry shortcake or make in mini-muffin cups, split and fill with jam for a teatime treat.

One of my neighbors has requested a lemon sponge cake for her birthday. I checked that she didn't mean the kind with a pudding-y bottom and cakelike top layer, just a plain hot milk sponge cake with lemon flavoring and powdered sugar on top.

How would you modify this recipe? Add lemon peel and juice? How much? Substitute lemon extract for the vanilla?

Or do you have another lemon sponge cake recipe?

I should be able to do this easily but am having a "brain clog" moment today.


4 large eggs

1 1/2 cups sugar

1 1/2 cups flour

1 tsp. baking powder

Pinch of salt

2/3 cup milk

2 Tbs. butter

1 tsp. vanilla extract

Preheat oven to 350. Grease and flour a 9 X 13 inch baking pan.

Beat the eggs and sugar together in a large mixing bowl until light and foamy. Sift together the flour, baking powder and salt in another bowl. In a small saucepan, heat the milk and butter until butter is melted. (I put the milk and butter in a Pyrex measuring cup and microwave until better melts.) Alternately mix the milk mixture and flour mixture into the egg mixture. Add vanilla and mix until well blended.

Pour the batter into prepared pan and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. (It may be my oven but the cake usually tests done in about 30-35 minutes.) Cool on a rack.

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