Today is National Sponge Cake day and in honor of that, I am posting my favorite lemon sponge cake recipe!
-1 cup sugar
-2 tablespoons fresh lemon juice
-zest from 1 lemon
-1 cup all purpose flour
-1/4 teaspoon salt
-1/2 cup chopped pecans or walnuts
Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.