…and this is what I just finished to bake for celebrating our Wedding Anniversary =)
2 cups cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter room temperature
1 1/2 cups granulated sugar
5 large eggs room temperature
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
2 lemons juice
Preheat oven at 325 degrees. Grease with cooking spray with flour a 6 cup Bundt pan.
Sift the flour, cream tartar, baking soda and salt together and set aside.
In a stand or hand mixer beat the butter and sugar at medium speed until light and fluffy. Add the eggs one at the time, beating well after each addition. Beat in the vanilla extract and lemon zest. On low speed add gradually the dry ingredients until just blended.The butter cake will be stiff. Pour the butter cake into the pan and bake for 40 minutes or until the cake tester inserted in the center comes out clean.
Transfer the cake to a wire rack and let cool for ten minutes then unmold the cake and let cool completely.
While the cake is cooling , mix the lemon juice with enough powdered sugar to form a thick paste.
Pierce the top of the cake with a toothpick and gradually drizzle the citrus icing over the cake.
Buon Appetito =)
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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