Comida Kraft
Recipe Box

Lemon Sponge Cake

Prep Time
20
min.
Total Time
3
hr.
10
min.
Servings

16 servings

This lovely lemon cake's light-as-air texture will win you over at first bite. And for extra lusciousness, we topped it with lemon pudding and COOL WHIP.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine flour and baking powder. Beat eggs in large bowl with mixer on high speed until blended. Gradually beat in sugar until thick and lemon colored. Blend in vanilla. Add flour mixture; whisk until blended.
  • Pour into parchment-lined 9-inch springform pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool 15 min. Meanwhile, beat pudding mixes and milk with whisk 2 min. Refrigerate until ready to use.
  • Run knife around rim of pan to loosen cake; remove rim. Spread pudding over cake. Refrigerate 2 hours.
  • Top with COOL WHIP and grated chocolate before serving.

Make Ahead

For added convenience, the sponge cake can be baked ahead of time. Cool, then wrap in plastic wrap and refrigerate up to 24 hours. Meanwhile, refrigerate the prepared pudding. When ready to serve, spread cake with pudding; top with COOL WHIP and grated chocolate.

Special Extra

Add zest from 1 lemon to cake batter before baking as directed.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 130
Total fat 3.5g
Saturated fat 2g
Cholesterol 40mg
Sodium 200mg
Carbohydrate 23g
Dietary fiber 0g
Sugars 17g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 2 %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.

Ratings & Reviews

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