In honor of NATIONAL SPONGE CAKE DAY – Lemon Sponge Cake


Today is National Sponge Cake day and in honor of that, I am posting my favorite lemon sponge cake recipe!



-6 eggs
-1 cup sugar
-2 tablespoons fresh lemon juice
-zest from 1 lemon
-1 cup all purpose flour
-1/4 teaspoon salt
-1/2 cup chopped pecans or walnuts


Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean. 


About Samii

Born in Phoenix, AZ, raised in a tiny farm town 20 miles south of Fresno, CA called Caruthers. Spent a year in Los Angeles to 'find myself'. Ended up back in Fresno going to the Institute of Technology to be a baking and pastry specialist. Now a resident of Tehachapi, I'm a stay-at-home mommy!

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