Lemon Sponge

Lemon Sponge

  • 2 tbsp. butter
  • 1 cup sugar
  • 4 tbsp. flour
  • 1/4 tsp. salt
  • grated rind of 1 lemon
  • 1/3 cup lemon juice
  • 3 eggs
  • 1 1/2 cups milk
  • Cream butter, add sugar, flour, salt, lemon rind and juice. Stir well to blend. Beat egg yolks until light, add to milk mixture. Fold in stiffly beaten egg whites. Pour into greased custard cups or 6x9 inch glass pan, placing in pan of water. Bake at 325 for about 45 minutes. When baked, a sponge cake is atop a custard.
  • From the kitchen of Mrs. John Olson, Rice County Homemakers 1965

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