| 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 smile@ridgecrest.ca.us on Nov 18,
1997
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