LEMON SPONGE CAKE 
6 eggs
2 c. sugar
1 tbsp. lemon juice
1 tsp. lemon extract
Dash lemon and rind (optional)
2 c. flour, reg.
2 tsp. baking powder
1/8 tsp. salt
3/4 c. hot milk

Beat eggs until lemon colored, beat in sugar; then all the rest of the ingredients leaving the hot milk last to be added. Pour into greased and floured tube pan and bake at 350 degrees for 25 to 30 minutes.

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“LEMON SPONGE CAKE”

 

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