LEMON SPONGE CAKE

Dairy Free Lemon Cake

LEMON SPONGE CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    eggs, separated

  • ¾

    C Sugar

  • 2

    Tbs lemon juice (I usually add a splash more)

  • Rind of 1 lemon

  • ½

    C flour

  • 1

    tsp baking powder

  • ½

    tsp cream of tartar

  • Cool whip (remember, it's non-dairy!)

  • Strawberries, or other fruit

Directions

1. Preheat oven to to 325. Lightly coat a 10" tube pan (or a 12 cup cake pan, or a 1 layer round cake pan, or 2 bread loaf pans--you decide!)! 2. In a large bowl, combine th egg yolks, sugar, lemon juice, and lemon rind. Mix with an electric mixer at medium speed until thick and lemon colored, about 10 mins. 3. In a small bowl, sift together the flour and baking powder. Add to the egg-yolk mixture at low speed for 2 mins. 4. In a medium bowl, combine the egg whites and the cream of tartar. Beat with the mixer at high speed until stiff peaks can be formed. Fold into the egg yolk mixture. 5. Pour the batter into the pan(s). Place the cake in the oven and bake until the top is golden about 40-45 mins. 6. Remove the cake from the oven, set on a wire rack, and allow to cool completely before removing from the pan. Add some Cool Whip and sliced strawberries, raspberries or blueberries (or all three) and serve! I like to make it in bread loaf pans, then slice it. You can also make cupcakes, put a tbs of cool whip, then a strawberry! I have also doubled it and made 2 10" round layers and put cool whip and sliced strawberries in the middle and "frosted" the whole thing in cool whip! YUM!! Make your own version and let us know how it is!! Enjoy


Nutrition

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