Hungarian Lemon Butter Cake – a delicious recipe with butter, sugar, eggs, lemon, lemon rind, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour.
2
Measure.
3
Sift 3 times.
4
Cream butter and sugar till light.
5
Add egg yolks one at time.
6
Add lemon juice and rind.
7
Add flour small amount at time, beating after each addition.
8
Add salt.
9
Add stiffly beaten egg whites, but before folding in, sift the baking powder on top of the whites, then gently fold in the whites.
10
Turn into greased pan (8x8x2 inches).
11
Sprinkle nuts over cake.
12
Bake in moderate oven (375u00b0F) 50 minutes or until done.
13
Sift confectioners' sugar over cut when cold.
14
Put sugar, water, lemon juice and flour together in saucepan.
15
Heat to boiling, stirring constantly till a little thickened.
16
Pour sauce over cut piece cake.
1001
kcal
Calories
38
g
Fat
151
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1/4 lb butter, 1 cup sugar, 4 eggs, 1/2 lemon, juice of, and more.
Yes, Hungarian Lemon Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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