Recipes
MYRNA’S LEMON SPONGE CAKE
Ingredients
12 oz butter or margarine, room temperature
2 cups sugar
1/2 tsp grated lemon zest
4 eggs
½ cup lemon juice
1¾ cups milk
4 cups all purpose flour, sifted
4 tsp. baking powder
Pinch of salt
1 tsp. vanilla essence
Directions
- Grease and flour 2 medium cake pans. Preheat oven to 375 degrees F.
- Cream butter and sugar with lemon zest with mixer until light & fluffy.
- Add eggs one at a time beating well after each one.
- Add the lemon juice and essence and mix well.
- Sift flour, baking powder and salt together.
- Add in flour alternately with milk in three batches, starting with flour and ending with flour. Mix lightly after each addition of flour and then milk.
- Put into tins and bake in preheated oven for 35 - 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool in tin for 5 minutes before turning out on rack. Cool and frost if desired.
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