LEMON CAKE

¡  4 cups cake flour (2lbs)

¡  2 tsp. baking powder

¡  1 ½ tsp. baking soda

¡  1 tsp. salt

¡  8-oz sweet butter, room temperature

¡  2 cups sugar

¡  5 large eggs, separated

¡  1 tbsp lemon zest

¡  1 ½ tsp vanilla

¡  2 cups buttermilk

¡  ½ tsp. cream of tartar

                                                               

Preheat oven to 350º

Butter & flour two 10” *cake pans with 2-inch high sides

Line with parchment paper

Sift together the flour, baking powder & soda and the salt into a bowl, set aside

In mixer w/paddle attachment, cream the butter & sugar until light & fluffy

Add the egg yolks one at a time, mixing after each addition. add the zest and vanilla

Add the flour mixture alternating w/the buttermilk, beginning and ending w/the flour

In clean & dry mixer w/whisk attachment, beat the egg whites with the cream of tartar until medium-firm peaks form.

Fold ⅓ of the whites into batter to lighten, and then fold in remaining whites to batter.

Spoon into prepped pans

Bake until tester comes out clean, about 40 to 45 minutes

Cool cakes on racks for 15 minutes before turning cake out to cool completely.

*If making cakes for wedding cake, use 8”cake pan, for 45 minutes, 9” cake pan, for about 50 minutes, (for one batch) and 10”cake pan, for about 1hr-5 minutes and 6” cake pans, for about 45 minutes, (for second batch) do not double recipe, make twice.

Frost w/Lemon Frosting

BON APPÉTIT/JUNE ’94