Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course) Recipe

Name: Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup fine dry breadcrumb (perfect to toast day old bread and then crush in the food processor); 2 cups flour; 2 teaspoons baking powder; ½ teaspoon salt; 12 lb butter; 2 cups sugar; 4 eggs; 1 cup milk; 2 tablespoons lemon rind (fresh grated, about four lemons five might be superb.); ½ cup fresh lemon juice (approximately two lemons); ¾ cup sugar

Servings: persons

¼ cup fine dry breadcrumb (perfect to toast day old bread and then crush in the food processor)
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
12 lb butter
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon rind (fresh grated, about four lemons five might be superb.)
½ cup fresh lemon juice (approximately two lemons)
¾ cup sugar

1
Preheat oven to 325F.
2
Butter 9 inch tube pan and coat with bread crumbs.
3
Sift flour, baking powder, salt and set aside.
4
Cream butter, sugar and beat in eggs one at a time.
5
Add dry ingredients alternatively with milk.
6
Stir in lemon rind.
7
Pour batter in pan,.
8
Bake approximately 1 hour until done.
9
Allow cake to cool.
10
Invert cake onto cake plate and apply (drip) glaze to bottom and sides.

10701

kcal

Calories

1115

Fat

206

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup fine dry breadcrumb (perfect to toast day old bread and then crush in the food processor), 2 cups flour, 2 teaspoons baking powder, ½ teaspoon salt, and more.

Yes, Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course) 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.

Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course)

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