Aunt Mariah's Lemon Sponge Cups Recipe -
Aunt Mariah's Lemon Sponge Cups Recipe

Aunt Mariah's Lemon Sponge Cups

Recipe by  

"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 Edit and Save

Original recipe makes 6 desserts Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Feb 14, 2013

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

Most Helpful Critical Review
Feb 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!


12 Ratings

Feb 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!

Feb 16, 2014

This recipe is a great new find!! These lemon sponge cups do have a delicious cake top and a creamy custard underneath. I had a cup of Half 'n Half that needed to be used so I used that and then added 1/2 cup of regular milk. The lemon I used yielded almost a tablespoon of zest and 2 1/2 tablespoons of lemon juice. Even though the recipe does not indicate to oil the cups, I did lightly spray with oil before filling. Adrian23, thank you for sharing this delightful recipe. I will definitely make it again and again! I voted for and made this Recipe Group Selection for the week of February 15, 2014.

May 29, 2013

Great recipe, but one cup of sugar was a bit much. I will try 3/4 cup for the next batch. Also, the mix will fill four 4x2" ramekins. Thanks for posting!

Feb 18, 2014

This recipe for lemon sponge cake was very simple and just delicious! I served these with a good dollop of fresh whipped cream. Yummy stuff! Thanks recipe group for this weeks selection!

Jan 25, 2014

I followed this recipe exactly and it was perfect. We ate it warm with sliced strawberries.

Mar 01, 2014

Recipe Group Selection for the week of February 15, 2014 – I was a little behind getting to this for Recipe Group, but I’m so glad I did. This is a wonderful dessert, especially nice served with fresh fruit. The sponge cake portion of the dessert never browned nicely for me, but I’m sure that’s due to my oven. However the flavor was wonderful and lemon custard was creamy and delicious. Expect the dessert to settle as it cools.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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