St. Louis Lemon Cake recipe

Ingredients

non-stick cooking spray

1 1/2 cups butter, softened

1 1/2 cups 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 cups sour cream or plain yoghurt

1 tablespoon vanilla extract

2 3/4 cups 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 water

1/2 cup granulated sugar

Pinch of salt

Recipe

• 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 non-stick spray. Set aside.
• In a large mixing bowl, cream the butter until light and fluffy.
• Slowly add 1 1/2 cups 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 yoghurt 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 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.

Recipe ends

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