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Springtime Lemon Cake

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Add some spring brightness to your dessert cooking routine with this delicious cake recipe. With lots of fresh flavor in the cake and in the frosting, this cake recipe is bound to please.

Serves: 12

Cooking Time: 30 min

Ingredients
  • 1 cup all-purpose flour, plus 1 tablespoon
  • 1 1/4 cups egg whites (about 9)
  • 1/4 teaspoon salt
  • 1 teaspoon lemon extract
  • 1/4 cup egg yolks (about 4), or equivalent egg substitute
  • 2 teaspoons lemon zest, grated
  • 1 1/4 cups sugar substitute suitable for baking
  • Lemon Glaze (recipe below)
Instructions
  1. Preheat the oven to 375 degrees F. Sift the flour twice and then set aside.
     
  2. Put the egg whites, salt, and lemon extract into a large mixing bowl. Beat egg whites until they begin to foam.
     
  3. Put the egg yolks and lemon zest into another large bowl, and stir with a fork to blend.
     
  4. Add the sugar substitute in a slow steady stream, beating constantly, and continue to beat until the whites are stiff but moist and will no't slide around the bowl when tipped.
     
  5. Sift the flour evenly over the beaten whites, then fold together until there are no drifts of unblended flour.
     
  6. Put one third of the white mixture into the egg-yolk-lemon-rind mixture and fold together gently.
     
  7. Alternate white and yellow batters in an ungreased 9- or 10-inch tube pan, using two large spoonfuls of white to one of yellow (you will fill less than half full if using the 10-inch pan).
     
  8. Gently plunge a rubber spatula into the batter and draw a circle around to eliminate air bubbles. Smooth the top of the batter with the spatula.
     
  9. Bake for about 30 minutes or until a straw inserted in the cake comes out clean.
     
  10. Remove from the oven and invert the pan.  Let stand about 1 1/2 hours, or until completely cool, before removing. Drizzle with Lemon Glaze (recipe below) or dust the top generously with confectioners' sugar sifted through strainer.

 

Lemon Glaze

  • 2/3 cup confectioners' sugar or equivalent substitute, sifted
     
  • 2 tablespoons lemon juice, freshly squeezed
     
  • 1 teaspoon lemon zest, grated
  1. Put the sugar in a small bowl, add the lemon juice and zest.
     
  2. Stir briskly until smooth and well blended.  Makes about 1/4 cup of glaze.

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