When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Lemon Easter Sponge Cake Recipe

Lemon Easter Sponge Cake Recipe

This lemon sponge cake has a sharp yellow color and fresh lemony coconut flavor. Dresses up real nice for an Easter cake! Lemon sponge cake topped with flaked coconut, tinted in spring colors and trimmed into an Easter Egg shape.

Lemon Easter Sponge Cake with Colored Coconut Topping, Lemon Sponge Cake.

8 Eggs, separated
1 1/4 cups Granulated sugar
1 tsp Grated lemon peel
1 3/4 cups All-purpose flour
1/2 cup (1 stick) Butter, melted and cooled

Topping and Garnish

6 Eggs
1 1/2 cups Granulated sugar
1 cup Lemon juice
1/2 cup Butter, softened
1/8 tsp Salt
1 cup Flaked coconut

Oven Temp ~ 350°
Baking Time ~ 25 -
Pan Type ~ two 9-inch round cake pans
Preheat your oven. Grease cake pans, line with parchment paper, grease paper, dust with flour, tap out excess.

To prepare cake recipe, beat together egg yolks, sugar and lemon peel, until light and fluffy. Sift flour over egg mixture, gently fold in until almost combined. Stir in melted butter.
Beat egg whites at high speed until firm, (but not stiff) peaks form. Stir one-quarter of beaten egg whites into batter. Fold in remaining whites. Spoon batter into prepared cake pans, smooth tops.

Bake lemon sponge cakes until golden and a wooden pick inserted in the center comes out clean. Transfer pans to wire racks to cool slightly. Loosen cakes by running a metal spatula around sides of pans. Turn cakes out onto wire racks to cool completely. Remove paper.

To prepare topping, in the top of a double boiler set over simmering (not boiling) water, mix together eggs, sugar, lemon juice, butter and salt. Cook over medium heat, stirring frequently, until thickened, 15 minutes.

Transfer topping to a bowl, cool to room temperature. Cover with plastic wrap and chill for 1 hour.

Place 1 layer on a serving plate. Spread one-quarter of topping over cake. Top with second layer. Spread remaining topping over top and sides of cake. Press coconut onto sides.
For an added delight, garnish lemon Easter sponge cake with jelly beans and or marshmallow chicks.

Easter Cake Cut Into Slices and Served in a Star Shape

Serves 20

Nutrition facts:
Serving Size 97 g
Calories 289
Calories from Fat 124
Total Fat 13.8g 21%
Saturated Fat 8.1g 41%
Cholesterol 139mg 46%
Sodium 128mg 5%
Total Carbohydrates 37.0g 12%
Dietary Fiber 0.7g 3%
Sugars 28.3g
Protein 5.3g
Vitamin A 9% • Vitamin C 10% • Calcium 2% • Iron 9%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!