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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another good ol' classic, this one is a light lemon tube cake from my paternal grandma (who never baked as long as I could remember). All I've changed is the wording to make it a bit easier to understand. I've yet to try this out at home, if you do, please share your results! Read more ! Ingredients:
1 1/3 cup cake flour |
2 1/2 tsp baking powder |
1/4 tsp salt |
2/3 cup superfine sugar |
2/3 cup hot water |
1/2 tbsp vanilla |
2 tbsp grated lemon zest |
3 egg whites, room temperature |
Directions:
1. Preheat oven to 350F.
2. Sift flour with baking powder, salt, and half the sugar.
3. Add boiling water slowly and whip until smooth with a hand mixer.
4. Beat in vanilla and lemon zest.
5. Beat egg whites until beginning to peak.
6. Add remaining sugar to egg whites beat until thick, smooth and stiff.
7. Fold gently into the batter.
8. Pour into a lightly greased and sugared tube pan.
9. Bake 25 - 30 minutes.
10. Invert to cool completely.
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