Lemon Sponge Cake with Lemon Frosting

If you like lemons, this is a wonderful cake.  If you don't like lemons, well, then you are out of luck with this cake.  The nutrition information is assuming 20 slices.

  Cake                                                                                       

  12 Egg Yolks                                                                           Frosting

  2 Cups Sugar                                                                           1.5 Cups Butter

  1 Cup Hot Water                                                                      2 Lb Confectioner's Sugar

  1/2 Tsp Salt                                                                              1/4 Cup Water

  4 Tsp Baking Powder                                                               1/4 Cup Lemon Juice

  2 Tsp Lemon Extract

3 Cups Cake Flour                                                                    

Heat oven to 350 degrees.  Sift together flour, baking powder and salt, set aside.  Beat the egg yolks until light and fluffy, gradually add sugar.  While still beating, slowly pour in hot water - VERY SLOWLY.  Add lemon extract.  Add flour mixture and beat thoroughly.  Pour into an angel food cake pan and bake for about an hour until toothpick comes out clean.  Remove  from oven and cool completely.  Beat butter, water and lemon juice and 1 pound of the confectioner's sugar until smooth.  Add remaining sugar 1/4 cup at a time until frosting is spreadable.  Frost cooled cake with frosting and, if desired, decorate with lemon slices.

Per Serving: 508 Cal (32% from Fat, 4% from Protein, 64% from Carb); 6 g Protein; 18 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 82  g Carb; 0 g Fiber; 65 g Sugar; 79 mg Calcium; 2 mg Iron; 312 mg Sodium