Yield: 8 servings
In a large shallow bowl, combine the milk, eggs and lemon peel and beat well. Soak the sponge cake slices in the milk mixture. In a skillet, heat the butter. Fry the cake on both sides until brown. Sprinkle with cinnamon and sugar.
NOTE: I always bake a few extra sponge cakes for Passover Seders. The next morning I use them for this delicious breakfast or brunch dish.