Lemon Sponge Cake
Lemon Sponge Cake is an moderately easy dinner. Made with 3 tbsp. softened butter or margarine, 4 eggs, separated, dash of salt, grated peel of 2 lemons and 1 unbaked 9-inch pie shell, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
👨🍳 Instructions
In a large bowl, cream butter and sugar together until fluffy. Beat in egg yolks, flour, salt, milk, lemon peel and juice.
In a small bowl, beat egg whites until stiff, but not dry.
Fold egg whites into mixture.
Pour into pie shell.
Bake in a 375° oven that was preheated for 15 minutes; reduce heat to 300° and continue baking for 45 minutes longer or until top is golden and pick comes out clean.
Cool on wire rack.
Serves 8.
🍷 Perfect Pairings
Complete your meal with these
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