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Lemon Sponge Cake

Name: Lemon Sponge Cake
Yield: 1 servings
Ingredients: Three eggs; one-half cupful granulated sugar; one-half cupful of sifted flour; the juice and grated rind of one lemon; one-half teaspoonful of baking powder

From The Rural cook book, 1907

Serves 1

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

879Calories

27 gProtein

166 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories879 kcal

Protein27 g

Carbohydrates166 g

Fiber11 g

Sugars105 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium456 mg

Potassium455 mg

Calcium361 mg

Iron7.2 mg

Magnesium51 mg

Phosphorus425 mg

Zinc2.6 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C129 mg

Vitamin A243 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)4.7 mg

Folate184 mcg

Choline450 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from The Rural cook book (1907), page 77. The excerpt below is the record exactly as published.

Lemon Sponge Cake. — Three eggs, one-half cupful granulated sugar, one-half cupful of sifted flour, the juice and grated rind of one lemon, one-half teaspoonful of baking powder

Cook this with the app: pantry check, scaling, and the assistant.