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1/2 cups sugar
cup unsalted butter, softened
1/2 cups flour
teaspoon baking soda
teaspoon baking powder
pinch of cream of tartar
teaspoons grated lemon zest
cup Oloroso Sherry
pinch of freshly grated nutmeg
a large bowl cream together 1 1/2 cups sugar and softened butter.
in the egg yolks, one at a time, until mixture is very light.
a bowl sift together the flour, baking soda, baking powder and salt.
In another large bowl beat the egg whites with the cream of tartar
they hold stiff peaks. Add flour mixture to sugar mixture, 1/4 cup at a
beating well after each addition and stir in the lemon zest. Stir
of the whites into the mixture and fold in
a 10-inch tube pan, well-buttered and lightly floured,
and bake cake in
preheated 350-degree F oven for 30 to 35 minutes
or until cake tester inserted in
center comes out clean. Transfer
to a rack and
let it cool in pan.
saucepan dissolve 1/2 cup sugar in the Oloroso Sherry and simmer
to 4 minutes, or until thickened. Pour
glaze over cake while
cake is still in pan.
Let the cake absorb the glaze, invert it onto a plate
the top with confectioner's sugar and a pinch of freshly
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