Lemon Cake with Seasonal Berries |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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Sounds great - remember this one when you have delicious fresh berries this summer. Ingredients:
5 large eggs |
2 cups sugar |
3 cups all-purpose flour |
4 teaspoons baking powder |
1 pinch salt |
3 large lemons, zest of, of |
1 tablespoon pure vanilla extract |
2 cups whipping cream |
3 lemons, juice of |
1/3 cup sugar |
Directions:
1. Beat eggs until thick and pale yellow.
2. Gradually add sugar.
3. Mix the flour with the baking powder, salt and lemon zest.
4. Set aside.
5. In a separate bowl, blend the vanilla and whipping cream.
6. Alternately add the flour and cream to the eggs, beginning and ending with the flour.
7. Pour the batter into a greased and floured 9-inch springform pan.
8. Bake at 325 degrees for about one hour and 30-40 minutes.
9. Glaze: In a small bowl, blend the lemon juice and sugar.
10. Poke tiny holes all over the top of the cake and spoon mixture evenly on top to let it soak in.
11. Cool cake in its pan on a rack.
12. This cake freezes well.
13. To Serve: Slice the cake in thin wedges, Serve with fresh seasonal berries and a scoop of lemon sorbet.
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