LEMON SPONGE CAKE

MY PICTURES BLURRED A BIT AND DON'T DO THIS CAKE JUSTICE, BUT IT WAS WONDERFUL AND VERY (VERY) RICH!


INGREDIENTS:
With or in your mixer:
5 egg yolks
1 cup cane sugar
1 cup white sugar
1 cup whole wheat flour
1 cup white flour
2 1/2 t baking powder
1/4 t salt
1/2 cup water
1/2 cup lemon juice (I used bottled)
5 egg whites
Beat egg yolks well; gradually adding sugar. With mixer at high speed alternately add dry and liquid ingredients. EXCEPT egg whites. In a separate bowl, beat the egg whites until stiff and fold them in last, by hand.
Bake in tube pan for 55 minutes at 350.
Invert and cool in pan.

FROSTING:
1 1/2 sticks of butter (you can go with just one if you want it a little less rich)
6 cups (approx.) powdered sugar
4 T lemon juice (I used real lemon juice here)
2 T lemon rind
Cream butter well. Alternately add sugar and juice. Beat until fluffy and add lemon rind.
Frost your cake!

TIP:
You can use orange or lime in the place of the lemon rind and juice for a different flavor!
TIP:
When I buy lemons and limes, I often store juice and zest/grated rind, in the freezer reading to thaw and dump into my recipe. Saves time when you need it most!