- Details
- Category: Past Issues
An updated version of last week's Cuisine de Francoise Lemon Cake recipe:
Lemon Cake
2 large, or 3 small lemons (10-12 ozs. total)
½ cup canola or grapeseed oil (or room temp. butter)
2 cups sugar 5 eggs, separated, at room temperature
½ teaspoon cream of tartar
2 cups flour 1½ teaspoons baking powder
1½ teaspoon baking soda ½ teaspoon salt
2 teaspoons vanilla powdered sugar, optional
Preheat oven to 350°F. Butter and flour a 10-inch tube pan, or Bundt pan. Place lemons in a saucepan with enough water to cover. Bring to a boil and continue to boil until very soft, about 1 hour. Drain. In a medium bowl, whip egg whites with cream of tartar until foamy. Continue to beat, gradually adding ½ cup of the sugar, until stiff peaks form. Set aside. Transfer lemons to food processor, and add oil or butter. Process until smooth, about 20 – 30 seconds. Add remaining 1½ cups sugar and egg yolks. Process until smooth, about 20 – 30 seconds. Scrape down sides of processor bowl with rubber spatula, and process again until smooth. Repeat scraping if necessary. Add flour, baking powder, baking soda, salt, and vanilla. Process for about 10 seconds. Scrape down sides of processor bowl, and process for another 10 seconds, until thoroughly combined. Add 1/3 of beaten egg whites, and pulse, just until blended. Transfer batter to a large bowl. Batter will be thick. Fold in remaining egg whites with rubber spatula. Pour batter into prepared pan. Bake for 40 – 50 minutes, until a toothpick inserted into cake comes out clean. Set pan on wire rack to cool for 10- 20 minutes. Remove cake to plate and cool completely. If desired, sprinkle with powdered sugar before serving. Store cake in refrigerator. Serves 12.