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    You are in: Home / Recipes / Hungarian Lemon Butter Cake Recipe
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    Hungarian Lemon Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Dienia B.'s Note:

    Hungarian American Cooking 1938. This was a prize winner. I have made this and it seems a little dry to me, so I made a lemon sauce for it and poured over the piece of cake.

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    Ingredients:

    Servings:

    Units: US | Metric

    lemon sauce

    Directions:

    1. 1
      Sift flour.
    2. 2
      Measure.
    3. 3
      Sift 3 times.
    4. 4
      Cream butter and sugar till light.
    5. 5
      Add egg yolks one at time.
    6. 6
      Add lemon juice and rind.
    7. 7
      Add flour small amount at time, beating after each addition.
    8. 8
      Add salt.
    9. 9
      Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
    10. 10
      Turn into greased pan (8x8x2 inches).
    11. 11
      Sprinkle nuts over cake.
    12. 12
      Bake in moderate oven (375°F) 50 minutes or until done.
    13. 13
      Sift confectioners' sugar over cut when cold.
    14. 14
      Put sugar, water, lemon juice and flour together in saucepan.
    15. 15
      Heat to boiling, stirring constantly till a little thickened.
    16. 16
      Pour sauce over cut piece cake.

    Ratings & Reviews:

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    Nutritional Facts for Hungarian Lemon Butter Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 369.6
     
    Calories from Fat 119
    32%
    Total Fat 13.3 g
    20%
    Saturated Fat 6.6 g
    33%
    Cholesterol 109.0 mg
    36%
    Sodium 188.8 mg
    7%
    Total Carbohydrate 59.0 g
    19%
    Dietary Fiber 0.6 g
    2%
    Sugars 40.4 g
    161%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    fresh lemon rind

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