Description
A lemony cake for tea or Easter dinner
Ingredients
Scale
- 4 eggs, seperated and at room temp
- 1 1/4 cups sugar (250 g)
- 1 cup plus 1 tablepoon butter (240 g), room temp
- zest of 1 lemon
- 2 cups flour (260 g)
- 1 teaspoon baking powder
- butter and breadcrumbs (or flour) for preparing pan
- 3/4 cup powdered sugar (100 g)
- 1 tablespoon lemon juice, approximately, enough to make a thick, but still runny glaze
Instructions
- Preheat oven to 350 F
- Beat egg yolks with sugar and butter until fluffy, mix in lemon zest
- Beat egg whites and dash of salt until stiff peaks form, fold into butter mixture
- Fold in flour and baking powder
- Prepare an 8 cup bundt pan by brushing with butter and dusting with breadcrumbs
- Spoon the stiff batter into pan, bake for 50 minutes
- Cool 10-15 minutes, then flip pan onto serving plate to remove cake
- Combine powdered sugar and lemon juice, beat until smooth, and smooth over cooled cake
Notes
The butter and breadcrumbs worked better than anything else I’ve tried for gettig a bundt pan to release the cake unscathed.