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Ingredients
- Preheat oven to 325 degrees F.
- Have all ingredients at room temperature before starting, about 70 degrees.
- 2 cups butter
- 2 cups sugar
- 9 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon organic lemon extract
- 4 cups cake flour
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Details
Adapted from keyingredient.com
Preparation
Step 1
Cream the butter and the sugar.
Beat in the eggs one at a time.
Beat the batter well after the addition of each egg.
Beat in the vanilla and the lemon extract.
Sift the flour, and resift with the cream of tartar and salt.
Add the sifted ingredients slowly, at the lowest speed, mixing only until thoroughly blended.
Pour the batter into a creased tube pan or into two greased loaf pans lined with parchment paper or into a greased and floured hinged loaf pan.
Bake the cake for about 1 hour for pans; 15 minutes longer for tube pan.
Note: To make the cake fluffier, separate the egg yolks from the whites. Add the yolks only per the instructions for the eggs above. Whip the whites until stiff but not dry and fold them in as the very last step before pouring the batter into the pans. I have not tried it this way, but it sounds good. I did it the original, dense way, and it was delicious.
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