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Lemon Cream Sponge Cake

"A loving heart is the truest wisdom."
Charles Dickens

This recipe came from a community church cookbook from St. Catherines Mennonite Church and the recipe contributor was Betty P. I have changed things a wee bit with the sugared almonds and making the filling from a mix. I will post the recipe with the Lemon Filling, but a Lemon Pie Filling mix works just fine too.

Hot Milk Sponge Cake

  • 2 eggs
  • 1 cup sugar
  • 1 cup flour sifted with
  • 2 tsp. baking powder and
  • 1/4 tsp. salt
  • 1/3 cup of hot milk
  • 2 tbsp. butter melted in the milk
  • 1 tbsp. lemon juice

  1. Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
  2. Fold in sifted dry ingredients. Add lemon juice.
  3. Gently stir in the milk and melted butter.
  4. Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
  5. Leave in pan for five minutes and then cool on a cooling rack.
  6. Slice each layer in half
  7. Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
Lemon Filling

  • 2 1/2 tbsp. corn starch
  • 1/2 cup white sugar
  • 3/4 cup boiling water
  • 1 egg, beaten
  • 3 tbsp. lemon juice
  • 1 tsp. grated lemon rind
  • 1 tsp butter

  1. In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
  2. Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
  3. Cook 3 minutes. Beat in butter. Cool.
    Or just make your favorite Lemon Pie filling.

Whipped Cream icing
  1. 2 cups whip cream, whipped and sweetened to taste.
  2. I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
  3. Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
  4. Layer Lemon between all the layers
  5. Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.

Sugared Almonds
  • 1 cup of slivered almonds
  • 2 tbsp. sugar.
  1. Gently stir over medium heat till sugar melts and caramelizes over the almonds
  2. Cool and sprinkle around the cake.
  3. (this is not a high rising cake, so don't worry if the volume isn't what you are used too).


  1. Beautiful cake Char..and it must look so pretty cut up in slices!

  2. Oh this is so pretty Charlotte. It really looks so melt in your mouth good!

  3. This is so amazingly speaking right to me.
    Delicious, delicious, delicous! Like Ellen said MELT in your mouth goodness. I printed it and Thank you for sharing!!!!


  4. I love the added taste of the almonds sprinkled around the outside.
    My mouth is watering.

  5. Somehow Spring always seems the perfect time for lemon desserts and this one sounds light and delicious. Thank you Charlotte.

  6. Yummy, Charlotte! This looks very do-able and delicious! I look forward to finding a reason to make this.

  7. Here is a secret. I don't cook very well. Thankfully my husband does.
    I made a lemon pie once and I cooked the eggs in the mixture somehow so that it had scrambled eggs in it. I didn't try another pie for 25 years. I had a lot of fun saying, "I made a pie once." whenever people would talk about their wonderful pie recipes in the teachers lounge.
    I finally made a pecan pie that turned out ok.
    Your pie looks great! No scrambled eggs, I bet!

  8. Mmmmmm... that looks wonderful!
    To my fellow Celiacs this cake is soo easy for us ! Simply use my gluten-free recipe for Lovella's Cake of Genoa and then follow Charlotte's recipe for the rest!!

  9. Hi Charlotte.. I really wanted to bake this weekend; but I never could make up my mind WHAT I wanted to bake, because we still have so much chocolate and various Easter candies laying around!.. But I believe I've made up my mind now! This lemon cake looks DELICIOUS, and is so pretty too!! I can't wait to try it! I'll let you know how the family likes it!

  10. Oh Charlotte....what a beaut! My goodness it looks better than any of those cakes on those rotating glass shelves in the fancy schmancy restaurants! Yum. Sigh...I am too full of cake this week but I am 'bookmarking' this one for sure! They'll love it at work....guess I'll share.

  11. My personal belief is that Mennonites are the BEST cooks in the whole wide world, fact of life, actually. Whenever I look for cookbooks, I go to St. Jacobs, Ont. because that's where all the good ones are- by Mennonites! :D I'm so glad to have found this blog! :D

  12. This cake is gorgeous and so tempting, although we've had a calorie filled winter I may give in to temptation! Your blog is beautiful and I love the dishes too! Nancy

  13. HELP! I made this cake and it did not rise. What do you think I did wrong???

  14. AMYW......
    don't worry, it is not a high rising cake. it does rise but not like a cake mix height. It looks high in the picture because of all the layers and filling.
    i hope you aren't too disappointed and through the cake away. it will still be good.
    i used to work with a lady that asked for the recipe and she was an amazing baker.....she was worried to that she did something wrong, then gave me the biggest complement by saying that is was the best lemon cake she ever carry on...:-)

  15. I made this last night and it was delish. So good that my company asked to take some pieces home. This was the first time I'd ever made a sponge cake, or lemon pie filling. Mine wasn't as pretty as yours, I didn't have a big enough tip.


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