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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A dusting of confectioners' sugar is all that's needed to top this beautiful cake. The combination of caraway and lemon is unique and flavorful.Eleanor Davis, Pittsburgh, Pennsylvania Ingredients:
5 eggs, separated |
1 cup butter, softened |
1-1/2 cups sugar, divided |
1-2/3 cups cake flour |
2 teaspoons caraway seeds |
1 teaspoon lemon extract |
1/4 teaspoon salt |
confectioners' sugar |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 1 cup sugar. Add egg yolks, one at a time, beating well after each addition. Add the flour, caraway and lemon extract; mix well.
2. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
3. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar before serving. Yield: 12-16 servings.
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