Ingredients

The following ingredients have 9 Servings
  • 6 eggs – separated
  • 3 ½ sticks of butter – 28 tbs. – softened
  • 2 cups sugar
  • 3 cups flour
  • 1 ½ tsp. baking powder
  • 2 tsps. Fresh lemon juice
  • ¼ tsp. salt
  • 10 – Inch tube pan
  • ¼ cup fresh lemon juice
  • ¼ cup sugar

Instruction

  • Preheat oven 350 degrees:
  • Thoroughly grease the tube pan; then lightly coat the pan with flour.
  • Separate the eggs letting the egg whites fall into a large mixing bowl; place the egg yolks into a smaller bowl.
  • Cut the butter into cubes and place in another large mixing bowl. Using a wooden spoon press the butter chunks against the side of the bowl until a very soft and smooth consistency is reached.
  • Mix the sugar into the butter a little at a time and stir until the mixture is a smooth and very creamy.
  • Beat the egg yolks well; then stir the yolks into the butter mixture along with the lemon juice.
  • Place a sifter on a medium size mixing bowl and sift the flour, baking powder and salt together.
  • Add the flour mixture to the butter mixture a little at a time, while stirring until a smooth consistency is achieved.
  • Using an electric mixture beat the egg whites until stiff peaks are achieved.
  • Gently, stir the egg whites into the batter, a ¼ of a cup at a time, until they are incorporated into the batter.
  • Spoon the batter into the prepared baking pan and sprinkle generously with sugar.
  • Bake at 350 degrees F. for 35 minutes.
  • Then reduce the heat to 325 F. degrees and bake for another 25 minutes.
  • Using a toothpick gently place holes over the top of the cake.
  • Spoon the syrup over the top of the cake.