The cake’s soft and fine, with a delightful and refreshing lemony tang. I’ve made adjustments such as reducing the sugar and the amount of topping and I think the only improvement needed is more lemon rind.
- Preheat oven to 350 F (180 C). Grease a 10 inch/23 cm Bundt pan.
- Sift flour, salt and baking soda.
- Cream butter and shortening using an electric mixer at medium speed, 3 minutes. Beat in the 1 1/2 cups sugar, adding in 3 additions. Beat in the egg yolks and then the lemon rind soak.
- On low speed, alternately add the flour mixture and the buttermilk in three additions, beginning and ending with the flour mixture. Scrape down the sides with a rubber spatula. The batter will be thick.
- Beat the egg whites, add the cream of tartar, then the 3 T sugar, and beat until stiff peaks stage.
- Lighten the butter mixture by mixing 1/4 of the beaten egg whites, then fold in all the remaining egg white, making sure the egg white is incorporated well.
- Spoon the batter into the Bundt pan, shake to level it and place into the preheated oven. Bake 50 to 55 minutes until a wooden skewer inserted into the cake comes out clean.
- Let cake stand 10 to 15 min, then invert onto a cooling rack. Place a piece of greaseproof paper to catch any drips when glazing, or just move semi-cooled cake to a serving plate.
- When cake is still warm, you can spoon the soaking glaze over it. After at least 15 minutes (so that the glaze has permeated the cake), pour the topping over the cake. Cool cake completely before serving. No need to chill. Serve with some seasonal fruits, such as berries.
Recipe and Photo: Hunger Hunger