Whistler's Mother Lemon Cake

Whistler's Mother Lemon Cake
Whistler's Mother Lemon Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cups cake flour

  • 1

    tsp baking powder

  • 1

    lemon

  • 1/4

    tsp. lemon extract (optional)

  • 1

    cup butter

  • 1-1/2

    cups sugar

  • 4

    eggs

Directions

Preheat oven to 325 degrees. Sift together the flour and baking powder and set aside. Grate the zest from the lemon. Juice the lemon. Combine the zest, juice and extract, if using, and set aside. With a mixer, cream together the butter and sugar. When well blended, beat in eggs one at a time. Add the lemon juice and zest and blend. Add the flour and mix until evenly blended, but do not over mix. Pour the batter into an 8-inch square pan sprayed with non-stick cooking spray. Bake at 325 degrees for 30 minutes. Lower the heat to 300 degrees and losely cover the cake with foil. Bake for another 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool 10 minutes. Loosen with a spatula before unmolding. Serfve with whipped cream, vanilla ice cream or lemon sorbet.

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