St. Louis Lemon Cake Recipe

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Type: St. Louis Lemon Cake Free Cooking Recipe – Cakes

You got to try this!

Ingredients / Directions
Nonstick cooking spray
1 1/2 cup(s)s butter
softened
1 1/2 cup(s)s plus 2 tablespoons granulated sugar
Grated zest of 2 large lemons (reserve the juice for the lemon syrup)
5 eggs
divided (5 yolks and 5 whites)
1 1/2 cup(s)s sour cream or plain yogurt
1 tablespoon vanilla extract
2 3/4 cup(s)s flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
Pinch of salt

Lemon Syrup
Juice of 2 large lemons
from above
1/4 cup(s) water
1/2 cup(s) granulated sugar
Pinch of salt Preheat the oven to 325 degrees F. Place the oven rack in the middle of the oven or just below. Spray a large tube pan (9 or 10 inches) with nonstick spray. Set aside.

In a large mixing bowl
cream the butter until light and fluffy. Slowly add 1 1/2 cup(s)s of the sugar and beat until it dissolves and the mixture is very light and airy. Stir in the lemon zest. In a separate bowl
thoroughly whisk the egg yolks with the sour cream or yogurt and the vanilla extract. Add the egg yolk mixture to the butter mixture and beat until light and fluffy.

In a mixing bowl
sift together the flour
baking powder and baking soda three times. Reduce the mixer speed to low and carefully add the flour mixture to the batter within one minute. Do not overmix.

Beat the egg whites with the salt until frothy. Gradually beat in the remaining 2 tablespoons of sugar and continue beating until the mixture is stiff but not dry.

Carefully fold the beaten egg whites into the batter just until blended. Spoon the mixture into the prepared pan and smooth the surface. Bake 1 hour(s) or until the cake is golden and a wooden pick inserted near the center comes out clean.

While the cake is baking
prepare the lemon syrup. In a small saucepan
combine the lemon juice
water
sugar and salt. Bring the mixture to a boil
then reduce the heat and simmer until it is slightly thickened
about 8-10 minutes.

Remove the cake from the oven and cool on a wire rack 10 minutes. Loosen the sides of the cake with a knife and invert the cake onto a plate with a rim. Reheat the syrup and spoon it all over the surface of the hot cake. Serve the cake warm or at room temperature.

Makes 16 servings.

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