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Aunt Mariah's Lemon Sponge Cups

Aunt Mariah's Lemon Sponge Cups

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Adrian23

Adrian23

My friend and neighbor Tracy made these for me because lemon desserts are my fav! It was amazing! There is a fluffy cake on top and a warm custard layer underneath! Yum! Turn out and serve with whipped cream or serve still in the dish. You can also bake this in one large souffle dish. Aunt Mariah likes to garnish with a thin slice of lemon.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat butter in a large bowl until smooth and creamy; stir sugar, flour, lemon zest, lemon juice, and salt into butter. Beat egg yolks in a separate bowl until smooth; stir milk into egg yolks. Slowly mix egg yolk mixture into lemon mixture until thoroughly combined.
  3. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently fold egg whites into batter. Spoon batter into 6 individual ramekins or souffle cups. Place filled cups into a large baking dish and pour enough hot water into dish to reach partway up the ramekins.
  4. Bake in the preheated oven until desserts separate into a custard layer on bottom and a lightly browned sponge cake layer on top, about 45 minutes. Let stand about 10 minutes before serving.
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Reviews

holly
4

holly

2/14/2013

My favorite new dessert! I followed the directions as listed & it came out perfect. Served with sliced strawberrys, yum!

Molly
3

Molly

2/24/2014

Recipe Group Selection: 15, February 2014 ~ The lemon dessert was beautiful when it came out of the oven, but within 5 minutes they all fell. I don't think it affected the taste, but it sure did the appearance. I liked the taste and texture, but my family and extended family did not. I think the lemon taste comes through a little stronger when the dish is warm as opposed to room temp. I'm glad I tried, and I liked it, but doubtful I will be making it again as I don't need to eat 6 bowls!

SHORECOOK
3

SHORECOOK

2/16/2014

DELICIOUS! This is a nice blend of custard and sponge cake. I loved it served warm and hubby loved it cooled down. It's great either way. No changes are needed to the recipe. The cooking time was right on. Thank you Adrian for sharing such a DELICIOUS recipe!

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