Hungarian Lemon Butter Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 1⁄4 lb butter
- 1 cup sugar
- 4 eggs
- 1⁄2 lemon, juice of
- 1 grated fresh lemon rind
- 1 1⁄2 cups cake flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄4 cup chopped walnuts
-
lemon sauce
- 1 cup sugar
- 1 cup water
- 3 tablespoons lemon juice
- 3 tablespoons flour
directions
- Sift flour.
- Measure.
- Sift 3 times.
- Cream butter and sugar till light.
- Add egg yolks one at time.
- Add lemon juice and rind.
- Add flour small amount at time, beating after each addition.
- Add salt.
- Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
- Turn into greased pan (8x8x2 inches).
- Sprinkle nuts over cake.
- Bake in moderate oven (375°F) 50 minutes or until done.
- Sift confectioners' sugar over cut when cold.
- Put sugar, water, lemon juice and flour together in saucepan.
- Heat to boiling, stirring constantly till a little thickened.
- Pour sauce over cut piece cake.
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