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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Over the years, with much trial and error, I have developed into a good basic cook. It's so nice to hear friends say, If you're cooking, we'll be there. Ingredients:
1/4 cup butter, softened |
1 egg, separated |
1 egg yolk |
4-1/2 teaspoons grated lemon peel |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup sour cream |
1/2 cup semisweet chocolate chips |
1/2 cup chopped walnuts |
glaze: |
1/4 cup sugar |
1 tablespoon orange juice |
1 tablespoon lemon juice |
Directions:
1. In a bowl, cream the butter and sugar; beat in egg yolks and lemon peel. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter.
2. Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely. Yield: 6-8 servings.
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