This enticing recipe comes from the First Baptist Church of Huntsville, Alabama’s 1995 Finest Recipes cookbook.
Everything about this cake, from taste to texture, is deliciously amazing. It will leave you believing that lemon is a Fruit of the Spirit, not just a fruit.
This gem is such a practical cake. It’s so easy to make and it can be served at many different occasions from picnics and pot lucks to dinner and dessert parties. Plus, you can easily freeze the the whole cake or what’s left for months.
I put a lemon glaze on it, but it would be just as good Garden of Eden style (no dressing).
It’s great topped with ice cream, whipped cream or both and served with coffee.
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Ingredients:
- 3 c. Flour
- 3 c. Sugar
- 1 c. Butter
- 6 Eggs Separated
- 1 c. Buttermilk
- 1/2 tsp. Salt
- 1/4 tsp. Soda
- 3 tsp. Lemon Extract
- 1 Tbsp. Grated Lemon Peel
Directions:
Preheat oven to 325
Cream sugar and butter
Add egg yolks one at a time, beating after each
Sift dry ingredients and add alternately with milk
Beat egg whites until stiff and add to mixture
Add lemon extract and lemon peel
Pour mixture into a greased bundt or tube pan
I love my Nordic Ware Platinum Collection Anniversary Bundt Pan, because the cake releases easy and does not stick.
Bake at 325 for 1 hour to 1.5 hours
Cake is done when inserted tooth pick comes out clean
Let cake cool for 15 minutes
Add glaze or not
DELIZ-A-TIP
Have ingredients at room temperature. This results in a pound cake with maximum volume.
