Directions: |
Directions:Preheat oven to 325º F. In a large bowl, blend flour, 1 cup of sugar (reserve ¾ cup) and baking soda. Blend butter
into flour mixture. Add lemon juice and vanilla. At low speed, beat in egg yolks, one at a time, until blended. In a
separate bowl, beat egg whites until frothy, add salt and gradually add remaining sugar and cream of tartar. Beat well
after each ingredient addition and continue beating until soft peaks form. Gently fold beaten egg whites into cake
batter. Pour batter into a lightly greased and floured pan. Using a rubber spatula, gently cut through cake batter once
or twice. Bake 1 hour and 10 minutes or until a toothpick inserted in cake comes out clean (Do Not open oven during
first hour of baking) Turn oven off and let cake remain there for 15 minutes. Remove cake from oven and cool in pan
for 15 minutes. Invert onto serving plate. Sprinkle with confectioners' sugar or drizzle with a sugar glaze. |
Personal
Notes: |
Personal
Notes: Always use fresh ingredients. This recipe is all about technique. In my case, the challenge
was the "rose" bundt pan that Lindsay's gave me for Christmas and my ability to turn it out intact! Mission accomplished (but, not on my first try). This could be a pretty holiday dessert with a little festive decoration added.
FYI: Cream of Tarter is used to stabilize egg whites which helps to achieve and keep the peaks.
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