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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 100 |
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This uses cake flour which is not the same as all purpose flour. This cake can be prepared 3 days ahead of time, wrapped tightly and roomed at room temperature. Recipe source: Bon Appetit (October 1984) Ingredients:
1 1/2 cups cake flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
3/4 cup sugar |
2 tablespoons sugar |
2 tablespoons lemon peel, grated |
3 eggs |
3/4 cup butter, cut into pieces |
1/2 cup powdered sugar |
3 tablespoons lemon juice |
Directions:
1. Preheat oven to 325°F.
2. Butter a loaf pan and set aside.
3. Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside.
4. In the food processor process the sugar and lemon peel until peel is minced.
5. Add eggs and process for 1 minute.
6. Add butter and blend for 1 minute.
7. Add the dry ingredients and mix using 2 on/off turns.
8. Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns.
9. Transfer mixture to prepared pan.
10. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
11. Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up.
12. For the icing mix together the powdered sugar and lemon juice in a small bowl.
13. Brush icing over top and sides of cake.
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