Lemon Sponge Cake

180 16 servings, 1 piece (81 g) each
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16 servings, 1 piece (81 g) each

Enjoy this light and moist lemon cake recipe, covered with lemon pie filling, and topped with COOL WHIP and grated chocolate. This is a nice, light dessert recipe for your next dinner party.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Beat eggs in large bowl with mixer until foamy. Gradually beat in sugar until pale yellow, about 5 min. Stir in vanilla.
  • Combine flour and baking powder; fold into egg mixture. Pour into parchment-lined 9-inch springform pan.
  • Bake 30 to 35 min. or until toothpick inserted in centre comes out clean. Let cool in pan 15 min.
  • Meanwhile, prepare lemon pie filling as directed on package. Cool 5 min, stirring once. Pour over baked cake; refrigerate 2 hours. Spread with Cool Whip and sprinkle with grated chocolate. Store in refrigerator.

Make Ahead

The sponge cake can be made ahead and wrapped in plastic wrap. Store up to 24 hours.

Special Extra

Add 1 Tbsp. grated lemon zest to sponge cake mixture before baking.


  • 16 servings, 1 piece (81 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (81 g) each
Calories 150
% Daily Value
Total fat 4g
Saturated fat 2g
Cholesterol 70mg
Sodium 105mg
Carbohydrate 27g
Dietary fibre 0g
Sugars 22g
Protein 2g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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