Paula's Lemon Cake

Name: Paula's Lemon Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 20
Cuisine: Global
Ingredients: 57 grams (1/2 stick) butter; 227 grams (2 sticks) butter, at room temperature; 0 teaspoons cream of tartar or 1 tablespoon white corn syrup; 2 egg whites; 8 egg yolks; 4 eggs; 20 servings Lemon wedge, for garnish; 3 lemons, zest grated and juiced; 244 milliliters milk; 20 servings Mint sprig, for garnish; 20 servings Mint sprig, for garnish; 0 teaspoons salt; 375 grams sifted self-rising flour; 300 grams sugar; 400 grams sugar; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract; 79 milliliters water

If you want to add more lacto ovo vegetarian recipes to your recipe box, Paula's Lemon Cake might be a recipe you should try. One portion of this dish contains approximately 5g of protein, 15g of fat, and a total of 352 calories. For 52 cents per serving, you get a dessert that serves 20. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. If you have mint sprig, self-rising flour, water, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

To make the cake: Using an electric mixer, cream butter until fluffy.

Ingredients you will need

Butter

Cream

Equipment you will use

Hand Mixer

Add sugar and continue to cream well for 6 to 8 minutes.

Ingredients you will need

Cream

Sugar

Add eggs 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Add flour and milk alternately to creamed mixture, beginning and ending with flour.

Ingredients you will need

All Purpose Flour

Milk

Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.

Ingredients you will need

Vanilla

Equipment you will use

Frying Pan

Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

Equipment you will use

Oven

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute.

Ingredients you will need

Cream Of Tartar

Corn Syrup

Egg Whites

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Double Boiler

Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Ingredients you will need

Vanilla

Water

Equipment you will use

Hand Mixer

Frying Pan

Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken.

Ingredients you will need

Water

Equipment you will use

Double Boiler

Frying Pan

Remove from heat and allow to cool.

To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs.

Place the cake layers on the pedestal, spreading filling between the layers and on top.

Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting.

Ingredients you will need

Frosting

Spread

Garnish with a lemon wedge and a sprig of mint.

Ingredients you will need

Lemon Wedge

Mint

Equipment

Ingredients

Servings:

57grams

(1/2 stick) butter 227grams

(2 sticks) butter, at room temperature 0teaspoons

cream of tartar or 1 tablespoon white corn syrup 2

egg whites 8

egg yolks 4

eggs 20servings

Lemon wedge, for garnish 3

lemons, zest grated and juiced 244milliliters

milk 20servings

Mint sprig, for garnish 20servings

Mint sprig, for garnish 0teaspoons

salt 375grams

sifted self-rising flour 300grams

sugar 400grams

sugar 1teaspoon

pure vanilla extract 2teaspoons

pure vanilla extract 79milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "