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5 from 1 vote

Lemon Sponge Cake

Cook Time1 hr
Total Time1 hr
Course: Desserts
Cuisine: Caribbean
Servings: 2 9" round cakes
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 cup shortening
  • 2 ¼ cups white sugar
  • 2 tsp. vanilla extract
  • 1 tbsp. lemon juice
  • 1-2 tsp. lemon peel grated
  • 6 large eggs separated
  • 3 cups all purpose flour sifted
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • ¾ cup evaporated milk
  • Lemon-Vanilla Frosting:
  • 2 tablespoons butter softened
  • 1 ½ cups sifted confectioners’ sugar
  • 1 tablespoon milk
  • 1 ½ teaspoons vanilla extract
  • lemon zest

Instructions

  • Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.
  • In a large bowl, beat shortening and 1 ½ cups sugar with an electric mixer.
  • Stir in vanilla, lemon juice and lemon peel.
  • Add egg yolks, one at a time, beating after each addition.
  • In a medium bowl sift together flour, baking powder, baking soda and salt.
  • Add flour mixture and milk alternately to batter, blending until smooth.
  • In a clean, medium bowl, beat egg whites until frothy,
  • gradually add remaining sugar, beating until stiff peaks form.
  • Gently fold beaten egg whites into batter.
  • Pour batter into prepared baking pans.
  • Bake at 350 degree F for about 1 hour or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool cake for 5 minutes. Invert onto a wire rack and cool.