| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| For The Cake | ||
| 2 1/2 | c | Cake flour |
| 3/4 | ts | Baking soda |
| 3/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | Sticks unsalted butter | |
| Softened | ||
| 1 1/2 | c | Sugar |
| 4 | Egg yolks, room temp | |
| 1 | lg | Egg room temp |
| Juice of 1 lemon | ||
| 3/4 | c | Sour cream |
| For the syrup | ||
| 1/4 | c | Sugar |
| 1 1/2 | oz | Bourbon |
| For the Frosting | ||
| 2 | c | Heavy whipping cream |
| 3 | tb | Sugar |
INSTRUCTIONS
Directions 1. Preheat oven to 350 F. 2. butter and flour two 9 inch springform cake pans. 3. In a large bowl, sift flour together with baking soda, baking powder and salt. 4. With a hand mixer, cream butter together with sugar until fluffy and light. 5.Add egg yolks, one at a time, then the whole egg. Fold in lemon juice, zest and sour cream by hand until smooth. 6. Divide mixture evenly between two pans. Bake 35 to 40 minutes or until cake test done. 7. Let cakes cool for 10 minutes, then turn out on a rack to cool completely. 8. For syrup, melt sugar and bourbon in a small saucepan over low heat, stirring until well blended. 9. Cut each cake in half horizontally. Brush each layer with syrup. 10. For frosting whip the cream, gradually adding sugar by the tablespoon until stiff. 11. Spread first layer with cream, top with another cake layer and repeat. Frost the last layer with remaining cream and garnish with fresh sun and cornflowers if desired Source HomeStyle Mag. Sept issue submitted by marina Posted to MM-Recipes Digest V3 #223 Date: Fri, 16 Aug 1996 18:57:13 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)
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