"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Sponge Cake in a Bundt Pan Recipe

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This recipe for Sponge Cake in a Bundt Pan, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pace
Added: Saturday, January 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 Cup butter or margarine
1 1/4 cups sugar
8 egg yolks
2 1/2 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1 tsp. Vanilla
1 tsp. grated lemon rind
1 tsp. lemon juice

Directions:
Directions:
Preheat overn to 325. Cream butter with sugar and beat until light and fluffy. In a separate bowl, beat egg yolks until light and lemon colored; blend into creamed mixture. Sift together flour, baking powder and salt. resift 3 times. Add the sifted ingredients in thirds, alternating with milk. Beat the batter thoroughly after each addition. Add Vanilla, lemon ride and lemon juice and beat 2 minutes. Bake in a greased-floured Bundt pan for 1 hour or until a straw inserted in the center comes out clean.

Personal Notes:
Personal Notes:
Since our daughter Sarah's family has been raising chickens and sending us eggs, this is a great recipe to use all of those eggs. Can use the whites to make meringue for the top of a lemon meringue pie.

 

 

 

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