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Lemon Sponge Cake Recipe

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This recipe for Lemon Sponge Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Friday, July 27, 2007


1 lemon
3 c. all-purpose flour
1 1/2 tsp. (rounded) baking powder
1 tsp. (rounded) baking soda
1/4 tsp salt
3/4 c. vegetable oil*
1 1/2 c. sugar
1 c. egg substitute
1 c. sour cream
1/2 tsp vanilla
Confectioners' sugar (opt.)

- Preheat oven to 325F
- Grease and flour a 10" tube pan
- Grate zest from the lemon and squeeze the juice. Set both aside.
-In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
-In the large bowl of a mixer, combine sugar and oil. Mix until well blended.
- Add the egg substitute and vanilla. Mix well.
-Add the grated lemon zest and the juice. Mix.
- Add half of the flour, mix carefully then add half of the sour cream. Repeat with remaining flour and sour cream. Mix on medium speed until well blended.
-Pour batter into prepared tube pan.
- Bake at 325 F for 1 hour or until toothpick inserted in center comes out clean.
- Cool in the pan for 20 minutes
- Remove cake from pan and dust with confectioners' sugar in desired.




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