Passover Lemon Sponge Cake

Passover Lemon Sponge Cake

3.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 140.6
  • Total Fat: 2.8 g
  • Cholesterol: 119.0 mg
  • Sodium: 39.7 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Passover Lemon Sponge Cake calories by ingredient
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Number of Servings: 16


    9 brown eggs
    1.5 c sugar
    1.5 tsp grated lemon rind
    1.5 tbsp lemon juice
    .75 c potato starch


Separate 8 of the eggs. Beat 8 egg yolks and one whole egg until very frothy. Gradually add sugar, lemon juice, and rind, beating constantly.

Slowly fold in potato flour.

Beat egg whites until stiff. Fold gently into the egg yolk mixture.

Place in ungreased 10 inch tube pan and bake at 350 for 45 to 55 minutes. Invert pan and cool thoroughly before removing.

Number of Servings: 16

Recipe submitted by SparkPeople user ALLISWELL.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    WOW!! My family really likes this!!! I add a little more lemon, since we like it more "lemony". A keeper. - 4/9/09

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  • Incredible!
    So tasty! - 2/3/19

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  • Very Good
    My cake came out ugly, but it tastes great! We tend to add a fruit or chocolate sauce at serving time. It gives a light and refreshing feel after the meal! - 4/11/12

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