Today’s gluten-free Lemon Sponge Cake recipe comes from my friend Steve, who now writes at The Grateful Celiac. He had shared the recipe on his first blog, Gluten Free Steve, a long time ago. I made it immediately after he posted it, making the slightest changes to it, and serving it to my support group members–who all raved over it—and then with Steve’s permission, I shared the recipe here on gfe.
However, the recipe was buried in a long and busy post and was competing with another outstanding recipe, so I decided this Lemon Sponge Cake recipe needed its own post. Better yet, I decided to make that happen today on National Sponge Cake Day. I can’t think of a better way to celebrate this food holiday than with Steve’s lemon version! So I’m very grateful to him for allowing me to share this recipe—with a few slight gfe tweaks offered–with you today! (You can also find Steve’s excellent Peach Upside Down Cake recipe here on gfe.)
I first made this gluten-free Lemon Sponge Cake cake long ago, for a spring meeting of the support group that I used to lead. It was a nice light dessert that everyone really enjoyed. In fact, I remember that my support group members were still talking about this cake several months later.
Sometimes you want dessert to round out a meal, but you don’t want anything heavy. This sponge cake is the perfect solution for those times. The original recipe called for potato starch, which I don’t use, so I substituted cornstarch, and that worked just fine, but feel free to use either.