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Lemon Sponge Cake with Strawberry Syrup

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This Lemon Sponge Cake is from my Grandma’s recipe box. I love digging through her recipes and discovering her yummy treasures. I thought it would be a sweet nostalgic dessert for the warmer months ahead. This dessert is perfect for Mother’s Day weekend and during the blazing hot weekends during the summer.

Lemon Sponge Cake with Strawberry Syrup

There’s something truly magical about the combination of zesty lemon and sweet strawberries. It’s like a symphony of flavors playing a perfect melody on your palate. And when you take that flavor harmony and wrap it up in a light, fluffy sponge cake, you’ve got a recipe for pure bliss.

What Is Lemon Sponge Cake?

You don’t see sponge cake recipes very often anymore. I love that it has that feel of nostalgia. A sponge cake has lots of eggs in it to give it a great lift. Typically you separate the yolks and whites as this lemon sponge cake does. Some have no baking soda or baking powder, some have baking powder to help with the lift and stabilization of the egg whites. What makes this lemon sponge cake recipe so special is that it was my Grandma’s, and I hope you enjoy it!

How To Make It

To create this cake batter you start by separating your eggs. Then use an electric mixer to beat the egg yolks in a large bowl on medium speed until the yolks become lemon-colored and start to thicken up a bit. Add the sugar to the yolks and beat until nice and smooth.

Add a little lemon juice to the yolk mixture and mix it in at a low speed. Then add a little of the flour, mixing it in. Repeat until all the lemon juice and flour has been added.

In a separate mixer bowl, add the egg whites and whip them until they start to form peaks. Add the baking powder and salt and whisk until stiff peaks form. (You want the egg whites to be able to stand straight up without the tip folding over.)

Fold the egg white mixture into the egg yolk mixture gently, until just combined. Pour the batter into an ungreased bundt pan and bake.

Lemon Sponge Cake with powdered sugar

Strawberry Topping

This sponge cake has a very light lemon flavor. It’s delicious on its own, but I adore lemon and strawberries together. So I made a strawberry syrup to top it off. This is an easy strawberry syrup with frozen strawberries, lemon juice, sugar, and a little vanilla.

I like to sprinkle some confectioners’ sugar on top of the cooled lemon cake and then add the strawberry syrup when you serve the sponge cake. We’re not just talking about any old syrup here – we’re talking about a luscious, homemade concoction bursting with fresh strawberry flavor. It’s sweet, it’s tangy, and it’s downright irresistible. And when you drizzle it over slices of warm lemon sponge cake, it creates a masterpiece that’s as beautiful to look at as it is to devour.

This easy lemon cake is a great treat for the warm months ahead.

Lemon Sponge Cake with Strawberry Syrup

A beautiful sponge cake with a delightful lemon flavor topped with a delicious strawberry topping.
Print Recipe
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes


  • Bundt cake pan
  • saucepan


  • 6 egg yolks
  • 1 1/2 cups sugar
  • 6 tablespoons lemon juice
  • 1 1/2 cups cake flour
  • 6 egg whites
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Strawberry Syrup

  • 3 cups frozen strawberries
  • 1/4 cup sugar
  • juice 1/2 a lemon
  • 1 tsp vanilla extract


  • ¼ cup powdered sugar if desired


  • Beat egg yolks until thick and lemon colored. Gradually add the sugar and beat until smooth.
  • Add lemon juice, alternating with flour to the egg yolk mixture. Beat thoroughly.
  • Beat egg whites until almost stiff, then add baking powder and salt. Beat until they will hold a point.
  • Fold the egg white mixture into the egg yolk mixture. Place into an ungreased Bundt pan.
  • Bake in a preheat oven at 325 for 25-35 minutes.

Strawberry Syrup

  • For the strawberry syrup add frozen strawberries, sugar, the juice of 1/2 of a lemon and vanilla to a saucepan. Heat on medium low until the berries are softened. Let the strawberries cool and then puree in the blender.


Store leftovers in an airtight container. The cake can be kept at room temperature for up to 5 days.
Keep the strawberry syrup in the refrigerator for up to 3 days.
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 8 servings

Tips & Ideas:

  • top with whipped cream
  • you can substitute strawberries for raspberry or blueberries if you prefer
  • If you want more lemon flavor, create a simple lemon drizzle with fresh lemon juice and powdered sugar.

Other Lemon Desserts


  1. Wow! This looks delicious and I’m surprised at how few ingredients are in it! I love easy recipes like this Maryann! My family will love this!

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