Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lemon, zested and juiced
1 1/2 cups
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!
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!
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!
My favorite new dessert! I followed the directions as listed & it came out perfect. Served with sliced strawberrys, yum!
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!
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.
I followed this recipe exactly and it was perfect. We ate it warm with sliced strawberries.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Mariah's Lemon Sponge Cups
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 69
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See grandma’s sweet-and-simple recipe for tart and tangy lemon meringue pie!
All the rich, lemony goodness with less fat and fewer calories.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.