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Lemon Spongecake Recipe

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This recipe for Lemon Spongecake is from Moore Than Just A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. of cold water
2 tsp. of grated lemon rind
2 egg yolks, beaten
3/4 c. plus 2 tbsp. sugar
2 eggs whites, beaten
1 tsp. of lemon juice
Directions:
Directions:
Preheat oven to 350º. Sift flour, baking powder, and salt together four times. In a separate bowl, add the water and lemon rind to the egg yolks and beat them until they are lemon colored. add 3/4 cup of sugar at little at a time, beating after each addition. Then add the sifted ingredients, slowly stirring to blend them in. in a separate bowl, beat the egg whites until they form peaks, then add the lemon juice and 2 tablespoons of sugar, beating until they are well blended. fold this mixture into the rest of the batter, and pour into an ungreased tube pan. Bake for 1 hour remove from oven turn pan upside-down with the tube over the neck of a funnel or bottle. cool thoroughly; remove from pan
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