Lemon Sponge

Lemon Sponge
The first thing I noticed about this dessert was the fragrance. When I pulled it out of the oven, the scent of lemons filled the kitchen. If you love citrus, this is the dessert for you.

It's a yummy mix of cake and pudding. The batter separates during cooking resulting in a sponge cake layer on top of a tangy lemon pudding layer.

Now if chocolate is more your thing try my Warm Fudge Cake recipe. It's a similar dessert, but made with chocolate.

Ingredients

Instructions


Beat the butter, lemon juice, lemon zest and egg yolks.

Mix together the flour, sugar and salt.

In alternating measures, add the dry ingredients and the milk to the lemon mixture. Beat after each addition.

Beat egg whites until stiff.

Fold egg whites into batter.

Pour into a 1 quart casserole dish (8" x 6" x 1 1/2").

Place the casserole dish into a shallow baking dish filled about 1/4 full of water.

Bake in a pre-heated 350 degree F oven for 45 minutes.

Allow to cool before serving.

Notes

This dessert can also be made in 4 individual ramekins. If you use small ramekins, reduce the baking time to about 25 minutes.

Time to prepare: 1 hour, 5 minutes.

Serves 4.

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