Cinnamon and lemon sponge cake

  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 55m
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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!

Units: Metric (Units: US)


  • 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


    Step 1

    1. Preheat the oven to 180ºC (350ºF). Grease a round 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.

    Step 2

    1. 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.

    Step 3

    1. Pour the mixture into the prepared panCinnamon and lemon sponge cake | Food From Portugal and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).

    Step 4

    1. When the cake is cooked, unmold onto a plate, let cool to room temperature and serve.

Cinnamon and lemon sponge cake | Food From PortugalCinnamon and lemon sponge cake | Food From Portugal

Cinnamon and lemon sponge cake

Nutrition facts per serving (12 slices)

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

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, 3.50 out of 5)


Cinnamon and lemon sponge cake | Food From Portugal

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