|Cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||4 (1/3 Cup)|
|Lemon juice||1⁄2 Teaspoon|
|Lemon rind||1⁄4 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
Sift flour, measure and resift with baking powder, salt and mace 3 times.
Cream butter until soft, add sugar gradually and cream until fluffy.
Beat egg yolks thoroughly, about .1/2 minute.
Combine with the butter-sugar mixture and beat well until light in color, spongy and fluffy.
Stir in vanilla, lemon juice and rind.
Add the sifted dry ingredients and milk alternately beginning and ending with flour, beating well after each addition.
Pour into a well-greased ring mold (5-cup capacity) or loaf pan, 8 1/2" x 4 1/2" x 2 1/2".
Bake in a slow oven (300° F.) 45 minutes.
Cool 5 minutes in pan, then turn out on cake racks to finish cooling.
Sprinkle with confectioner's sugar when cold.
Serving size: Complete recipe
Calories 1370 Calories from Fat 501
% Daily Value*
Total Fat 56 g86.6%
Saturated Fat 29.9 g149.6%
Trans Fat 0 g
Cholesterol 842.8 mg280.9%
Sodium 1133.3 mg47.2%
Total Carbohydrates 197 g65.6%
Dietary Fiber 11.8 g47.3%
Sugars 103.5 g
Protein 27 g54.5%
Vitamin A 41% Vitamin C 4.7%
Calcium 78.6% Iron 14.3%
*Based on a 2000 Calorie diet