Cornmeal sponge cake with lemon

Spanish recipes





Prepare this Delicious gluten-free cornmeal sponge cake with lemon. This dessert will surprise you with its fluffy texture and exquisite flavor. It is also very easy to do!

Ingredients Preparation Share


  • 220 gr of sugar
  • 1 tablespoon of baking powder
  • 4 fresh eggs
  • 250 gr of White Masarepa
  • 100 cc of lemon juice
  • 100 cc of water
  • 50 cc of sunflower oil
  • 1 pinch of limon zest


  1. Separate the yolks from the whites into two different containers.
  2. Add the sugar to the yolks and beat until they are well integrated, add the oil, lemon zest, lemon juice and water and continue beating until everything is well mixed.
  3. In another bowl, mix Masarepa with the baking powder and add the mixture prepared in the previous point.
  4. Beat the egg Whites and mix with previous preparation very carefully.
  5. Once everything is integrated, preheat the oven to 180ºC and place the mold for approximately 40 minutes.
  6. Take out the oven and let it cool down; decorate to enjoy. 

Products for the recipe

Masarepa blanca

Masarepa blanca

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