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3 c. sugar 1 c. butter 6 eggs, separated 2 tsp. vanilla 1 Tbsp. fresh lemon juice 1 c. sour cream 3 c. all-purpose flour; sift before measuring 1/4 tsp. salt 1/4 tsp. baking soda Cream sugar and butter; add egg yolks, one at a time. Beat well after each addition. Blend in vanilla, lemon juice, and sour cream. In a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300 for about 1 1/2 hours or until cake tests done. Cool 10 minutes and remove from pan. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |