Italian Sponge Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

Light Lemon Sponge Cake

Course: Dessert
Cuisine: Italian
Keyword: Italian sponge cake, Lemon sponge cake, Sponge Cake
Servings: 16
Author: Rosa
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 1 lemon, juice and zest
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 tsp baking powder
  1. Add the sugar, eggs, and lemon zest to a large bowl. Whisk for  3 minutes or until light and fluffy. You can whisk for longer if you have the time for it. It will make the cake lighter and fluffier.

  2. Grease two 9 inch round pans. I generally grease cake pans with butter and for extra insurance, I sometimes cover the bottom of the pans with parchment paper. 

  3. Preheat the oven to 325 degrees.

  4. Add the lemon juice and the vegetable oil to the bowl.  Whisk until well combined.

  5. In another bowl, add the flour and baking powder. Whisk to combine.

  6. Add the dry ingredients to the wet ingredients. Mix until incorporated.

  7. Bake at 325 degrees for 40 minutes or until a toothpick comes out clean. If you're baking this recipe in one large deep pan it will take longer to bake.

  8. Allow the cakes to cool for 15 minutes before turning out them out onto a serving dish.