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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 14 |
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This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!Helen Woronik, Salem, Connecticut Ingredients:
9 eggs, separated |
1/4 cup water |
1 tablespoon minced fresh lemon verbena leaves |
1 teaspoon vanilla extract |
1-1/2 cups sugar, divided |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon cream of tartar |
1/2 teaspoon salt |
lemon butter frosting: |
4-1/2 cups confectioners' sugar |
1/3 cup butter, softened |
1/4 cup lemon juice |
1 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
daisies and additional lemon verbena leaves, optional |
Directions:
1. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired. Yield: 14 servings.
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