Classic Lemon Sponge Shabbat Cake Recipe - Vintage Kosher Cake Recipe
A light and airy sponge cake with bright lemon flavor, traditionally served for Shabbat gatherings, holidays, or afternoon tea.
Prep Time
25 minutes
Bake Time
40–45 minutes
Servings
10–12 servings
Ingredients
For the Cake
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs, separated
1 1/4 cups granulated sugar, divided
1/3 cup fresh lemon juice
2 tablespoons lemon zest
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Optional Lemon Glaze
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Preheat the oven to 325°F (165°C). Lightly grease a tube pan or angel food cake pan.
In a medium bowl, whisk together the cake flour, baking powder, and salt.
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and creamy.
Mix in the lemon juice, lemon zest, vegetable oil, and vanilla extract.
Gradually fold the dry ingredients into the yolk mixture until smooth.
In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form.
Slowly add the remaining 1/2 cup sugar while continuing to beat until stiff glossy peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing from the pan.
If desired, whisk together the glaze ingredients and drizzle over the cooled cake.
Serving Suggestions
Serve with hot tea or coffee for a traditional Shabbat dessert
Garnish with thin lemon slices or powdered sugar
Pair with fresh berries for a light holiday presentation
Best enjoyed chilled or at room temperature
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