Lemon Sponge Cakes

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Bake sponge roll; cut into 12 equal portions. Spread 6 pieces with half of Lemon filling. Place remaining 6 pieces on top. Put a generous spoonful of Lemon filling on each; sprinkle with ½ c. slivered toasted almonds