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Lemon butter cake
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3 c. | cake flour |
3 tsp. | baking powder |
1/4 tsp. | salt |
8 oz. | unsalted softened butter |
1 1/2 c. | sugar |
4 | eggs, lightly beaten |
1 c. | milk |
Grated peel of lemon | |
3 tbsp. | lemon juice |
Sift together 3 cups cake flour, 3 teaspoons baking powder and 1/4 teaspoon salt; set aside. In an electric mixer, beat 8 ounce unsalted softened butter and 1 1/2 cups sugar at medium speed for 5 minutes. Slowly add 4 lightly beaten eggs and continue beating for another 4 to 5 minutes until mixture is thick and double in volume. Using a rubber spatula, carefully fold in the flour mixture by quarters (1/4 at a time) alternating with 1 cup milk and ending with the flour mixture.
Mix in grated peel of lemon and 3 tablespoons of lemon juice. Pour into cake pan and smooth out the surface. (A bundt pan works well.) Bake in the center of a 350 degree oven for 45 to 55 minutes, until top is set and springs back when touched. Remove and let rest for 2 minutes. Turn out on cooling rack. Dust lightly with powdered sugar, or serve with whipped cream. Garnish with lemon peel curls.
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