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Dairy free lemon sponge cake
This easy cake is quick to throw together. It's light and packed full of lemony flavour. Enjoy with a light dusting of icing sugar or drizzle with a lemon sugar glaze.
Ingredients
Makes: 1 lemon cake
- 6 eggs
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 200g caster sugar
- 4 tablespoons water
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon zest
- 130g plain flour
- 2 tablespoons cornflour
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Separate the eggs. In a large mixing bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry.
- In another bowl, beat egg yolks until very thick and lemon coloured. Beat in sugar gradually. Add water, lemon extract and lemon zest. Beat in flour and cornflour. Fold egg white mixture into yolk mixture.
- Pour cake mixture into an ungreased 23cm tube cake tin. Bake in a preheated ove at 170 C / Gas 3 for 1 hour or until a skewer inserted in the centre comes out clean.
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Reviews & ratings
Average global rating:
(143)
Reviews in English (122)
Looks very nice, but there's one problem. can't have any dairy egg or soya. Please can anyone help. Has its for my grandsons birthday, on boxing day. Help would be appreciated. Paulicook - 01 Dec 2012
I don't think eggs are classed as 'dairy' are they? Going to make this tomorrow anyhow. Looks great :-) - 11 Nov 2014
does anyone use a mixer like a Kenwood mixer, as ive Tried 2 diffrent Cake so far and all i want isa nice lemon sponge, But the ones ive done are Very Dence and Heavy, But My Chickens loved it. help - 21 Oct 2014