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butter sugar eggs milk extra large lemons flour baking powder walnuts ingredients fresh squeezed then
Viewed: 55 - Published at: 7 years agoIngredients
- 1 cubes softened butter
- 2 cups sugar
- 4 eggs, slightly beaten
- 1 cup whole milk (not reduced fat)
- 4 extra large lemons - extremely finely grated
- 3 cups sifted flour
- 1 1/2 tsps. baking powder
- 1 3/4 cups broken walnuts
- Glaze Ingredients:
- 7/8 cup fresh squeezed, strained lemon juice - reserved in 2 cup container;
- then add sugar for 2 cups total, after combining with lemon juice.
Method
- 1. Cream butter and sugar until light and fluffy.
- 2. Using hand-held beater, add eggs and blend well.
- 3. Add milk and lemon peel and mix well.
- 4. Sift together flour and baking powder and stir (approximately 1/3 quantity at a time) into above ingredients.
- 5. Stir in walnuts.
- 6. Pour batter into greased 10" tube pan and bake at 350 degrees for 1 hour. IMPORTANT: Check your oven temp. It will vary.
- 7. Cool cake for 10 minutes and poke deep holes with a long skewer all over the top of the cake. IMPORTANT: Don't allow the cake to cool too much - several minutes - or the syrup will "sugar", or carmelize, and sit on top, instead of soaking into the cake.
- 8. Furiously whisk sugar and lemon juice together so sugar is no longer grainy, and, using pastry brush, paint the glaze over the top of the cake, beating the glaze as you go to avoid separation.
- 9. Cool the cake completely.
- IMPORTANT: This is important to avoid cake falling apart when you place another plate on to, to invert it.
- 10. Wrap the cake tightly in several pieces of plastic wrap and refrigerate. Cake is best left in the coldest part of the 'fridge for several days, as syrup "seeds" itself throughout the cake.
