1 pound unsalted butter
1 pound box powdered sugar
6 eggs
All-Purpose Flour - Refill the empty powdered sugar box with flour
1 tsp real Vanilla Extract
1/2 tsp Lemon Extract OR Almond Extract
In the large bowl of electric mixer, cream butter. Add powdered sugar gradually and cream together until fluffy. Add the 6 eggs, one at a time, with mixer5 on medium speed. Beat after each egg is added.
Loosely fill the empty powdered sugar box with all-purpose sifted flour; do not shake or pack down. Add to creamed mixture, about 1/4 of the box at a time, beating after each addition until incorporated. Add vanilla and lemon extract.
Bake at 350 degrees F for approximately 1 hour, or until tester inseredd all the way down from the center comes out clean.
NOTE: This makes a very large cake. Best done in an angel food cake pan or tube pan which is tall. This cake will rise at least 3/4 of the way up.
NOTE: Almond Extract can be substituted for the Lemon Extract for a different and unique flavor.
1 pound box powdered sugar
6 eggs
All-Purpose Flour - Refill the empty powdered sugar box with flour
1 tsp real Vanilla Extract
1/2 tsp Lemon Extract OR Almond Extract
In the large bowl of electric mixer, cream butter. Add powdered sugar gradually and cream together until fluffy. Add the 6 eggs, one at a time, with mixer5 on medium speed. Beat after each egg is added.
Loosely fill the empty powdered sugar box with all-purpose sifted flour; do not shake or pack down. Add to creamed mixture, about 1/4 of the box at a time, beating after each addition until incorporated. Add vanilla and lemon extract.
Bake at 350 degrees F for approximately 1 hour, or until tester inseredd all the way down from the center comes out clean.
NOTE: This makes a very large cake. Best done in an angel food cake pan or tube pan which is tall. This cake will rise at least 3/4 of the way up.
NOTE: Almond Extract can be substituted for the Lemon Extract for a different and unique flavor.
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