HUNGARIAN LEMON BUTTER CAKE
Hungarian American Cooking 1938. This was a prize winner. I have made this and it seems a little dry to me, so I made a lemon sauce for it and poured over the piece of cake.
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour.
- Measure.
- Sift 3 times.
- Cream butter and sugar till light.
- Add egg yolks one at time.
- Add lemon juice and rind.
- Add flour small amount at time, beating after each addition.
- Add salt.
- Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
- Turn into greased pan (8x8x2 inches).
- Sprinkle nuts over cake.
- Bake in moderate oven (375°F) 50 minutes or until done.
- Sift confectioners' sugar over cut when cold.
- Put sugar, water, lemon juice and flour together in saucepan.
- Heat to boiling, stirring constantly till a little thickened.
- Pour sauce over cut piece cake.
Nutrition Facts : Calories 369.6, Fat 13.3, SaturatedFat 6.7, Cholesterol 109, Sodium 188.9, Carbohydrate 59.1, Fiber 0.6, Sugar 40.4, Protein 5
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