Lemon Cake

This beautiful Lemon Cake is a light and refreshing alternative to other sponge desserts. I’ve use a swirl baking tin to mould my cake but any baking tin will do for this attractive dessert that’s perfect for sophisticated dinner parties.  


Lemon Cake
Recipe type: Dessert
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 8
  • 6 Eggs
  • 1 cup sugar
  • 3 tbs of lemon juice
  • 1 cup of flour
  • 2 whole lemons, zested first, then peeled and chunked into bite size pieces
  • 1 lemon sliced for garnish
  • Spray flour or butter [to grease the pan]
  • A cake tin of your choice
  1. Preheat oven to 325F
  2. Separate the whites and yolks of the eggs, beat the yolks first until thick.
  3. Add the sugar slowly to the egg yolk mixture.
  4. Add the lemon juice.
  5. In a different bowl, beat the egg whites until they are thick [but peaks are not necessary.]
  6. Add the eggs whites to your yolk mixture.
  7. Add the flour, then add the lemon chunks and lemon zest.
  8. Fold all together until well mixed.
  9. Bake in a greased pan for approximately 40 minutes or until it springs back when gently pressed.



  1. Brenley says:

    Always a good job right here. Keep rolnlig on through.

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