| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter or margerine |
| 1 1/4 |
c |
Sugar |
| 8 |
|
Egg yolks |
| 2 1/2 |
c |
Cake flour |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Lemon rind, grated |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Preheat oven to 325F. Cream 3/4 cup butter or margarine with 1 1/4 cups
sugar until light and fluffy. In a separate bowl, beat 8 egg yolks until
light and lemon colored; blend into creamed mixture. Sift together 2 1/2
cups cake flour, 3 tsp. baking powder and 1/4 tsp. salt; resift 3 times.
Add the sifted ingredients in thirds, alternating with 3/4 cup milk. Beat
the batter thoroughly after each addition. Add 1 tsp. vanilla, 1 tsp.
grated lemon rind and 1 tsp. lemon juice and beat 2 minutes. Bake in a
greased Bundt pan for 1 hour or until a straw inserted in the center comes
out clean. AS REPRINTED from Ladies' Home Journal, August 1965. From Poppy
Cannon's WHITE HOUSE COOKBOOK. Formatted for Prodigy's Food BB by Linda
Caldwell WWGQ25A
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
SharonFK@ix.netcom.com on Mar 31, 97
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