Hungarian Lemon Butter Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Hungarian American Cooking 1938. This was a prize winner. I have made this and it seems a little dry to me, so I made a lemon sauce for it and poured over the piece of cake. Ingredients:
1/4 lb butter |
1 cup sugar |
4 eggs |
1/2 lemon, juice of |
1 grated fresh lemon rind |
1 1/2 cups cake flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
1/4 cup chopped walnuts |
1 cup sugar |
1 cup water |
3 tablespoons lemon juice |
3 tablespoons flour |
Directions:
1. Sift flour.
2. Measure.
3. Sift 3 times.
4. Cream butter and sugar till light.
5. Add egg yolks one at time.
6. Add lemon juice and rind.
7. Add flour small amount at time, beating after each addition.
8. Add salt.
9. Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
10. Turn into greased pan (8x8x2 inches).
11. Sprinkle nuts over cake.
12. Bake in moderate oven (375°F) 50 minutes or until done.
13. Sift confectioners' sugar over cut when cold.
14. Put sugar, water, lemon juice and flour together in saucepan.
15. Heat to boiling, stirring constantly till a little thickened.
16. Pour sauce over cut piece cake.
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