Cinnamon and lemon sponge cake Recipe

Jump to Recipe Jump to Video

With the cold days nothing like the comfort of a hot tea and a cinnamon and lemon sponge cake. It’s comforting, tasty and easy to prepare!

Slices of cinnamon and lemon sponge cake on a platter

INGREDIENTS FOR CINNAMON AND LEMON SPONGE CAKE

Here you'll find all the ingredients needed to make this recipe:

● Granulated sugar
● All-purpose flour
● Eggs
● Baking powder
● Cinnamon powder
● Lemon zest
● Lemon juice

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CINNAMON AND LEMON SPONGE CAKE

Beat the eggs, sugar and the lemon zest until obtain a homogeneous mixture. Pour the lemon juice, the cinnamon and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a creamy mixture.
Pour the mixture into the prepared pan and bake for about 35 minutes.
When the cake is cooked, unmold onto a plate, let cool to room temperature and serve.

Cinnamon and lemon sponge cake

With the cold days nothing like the comfort of a hot tea and a cinnamon and lemon sponge cake. It’s comforting, tasty and easy to prepare!

5.00 from 1 reviews

PRINT RECIPE

Category:Breakfast, Cakes, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 12 slices

Prep Time:20 m

Cook Time:35 m

Total Time:55 m

Ingredients

150 grams (2/3 cup) granulated sugar
150 grams (1 cup) all-purpose flour
5 eggs
1 teaspoon baking powder
1 tablespoon cinnamon powder
Zest of one lemon
Juice of one lemon

Directions

Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until obtain a homogeneous mixture. Pour the lemon juice, the cinnamon and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a creamy mixture.
Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
When the cake is cooked, unmold onto a plate, let cool to room temperature and serve.

Cinnamon and lemon sponge cake

Nutrition facts

Serves 12 slices

Per Serving:

% DAILY VALUE

Calories 120

Total Fat 2 g(3%)

Saturated Fat 0.5 g(3%)

Cholesterol 68 mg(23%)

Sodium 26 mg(1%)

Total Carbohydrate 23 g(8%)

Protein 3.5 g