MARGARET BRAUN'S BUTTER CAKE

Margaret Braun's Butter Cake image

Provided by Maura Egan

Categories dessert

Time 1h30m

Number Of Ingredients 11

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Ingredients

5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
4 1/2 cups sugar, plus 1/2 cup for sprinkling
6 large eggs
2 teaspoons pure vanilla extract
Finely grated zest of 4 lemons (for lemon cake)
Juice of 1 lemon (for lemon cake)
2 cups sour cream

Steps:

Preheat oven to 325 degrees. Butter and flour two 10-inch round cake pans. Sift together the flour, baking powder, baking soda and salt.
In another bowl, cream the butter and 4 1/2 cups of sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the lemon zest and juice.
Add the dry ingredients to the egg mixture, alternating with the sour cream. Scrape batter into prepared cake pans.
Sprinkle the remaining 1/2 cup of the sugar on top of the batter. Bake until set, when a cake tester inserted in center comes out clean (about 1 hour).
Let the cakes cool in their pans, and then invert them onto a rack.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 227 milligrams, Sugar 1 gram, TransFat 1 gram