Cooks.com - Recipe - Lemon Sponge Cake

LEMON SPONGE CAKE

6 eggs
1 cup sugar
2 tablespoons freshly squeezed lemon juice
zest of 1 lemon
1 cup flour
1/4 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 325°F.

Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.

Cut in sifted flour and salt, add nuts, and remaining egg whites.

Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.

Submitted by: CM

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See Also:

Lemon Chiffon Cheese Cake
Lemon Cake Supreme
Lemon Angel Cake
Tequila-Lemon Tres Leches Cake
Fresh Lemon Angel Cake

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