| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | German | Cakes | 16 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Butter; softened |
| 3 1/2 | c | Cake flour |
| 1 1/4 | c | Milk |
| 1 1/2 | ts | Baking powder |
| 2 | ts | Vanilla |
| 1/8 | ts | Salt |
| 6 | Egg yolks | |
| 1 | ds | Lemon juice; to taste |
INSTRUCTIONS
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan. You can also use 2) 9 x 5-inch loaf pans. In a large bowl, beat sugar and butter until just blended. Increase mixer speed to high and beat until fluffy. Reduce mixer speed to low and add flour plus the remaining ingredients. Add a good squeeze of lemon juice for extra flavor. Beat batter, scraping bowl, slowly at first and then increasing speed to high on mixer. Beat 2 minutes. Spoon batter into pan (s) and bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool cake in pan for 10 minutes and then turn out onto wire rack. Cool completely before serving. Good plain or with berries served on top. 318 calories and 15 grams fat, according to MasterCook. Recipe by: Good Housekeeping Posted to Bakery-Shoppe Digest V1 #399 by [email protected] on Nov 18, 1997
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