24 ounces egg yolks (3 cups)
2 cups boiling water
1 pound granulated sugar
12 ounces cake flour
12 ounces granulated sugar
10 ounces cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons lemon juice
1 tablespoon fresh lemon peel, grated
1 tablespoon vanilla
1 1/2 teaspoons lemon extract
Servings: 42
1. Beat egg yolks on medium speed, using whip attachment.
2. Add water to egg yolks. Beat on high speed until light, about 5 minutes.
3. Sift 1 lb sugar. Add to egg mixture gradually, beating on high speed while adding.
4. Combine 12 oz flour and 12 oz sugar. Add on low speed to egg mixture.
5. Mix 10 oz flour, baking powder, and salt.
6. On low speed, gradually add flour alternately with lemon juice and peel to egg mixture.
7. Add flavoring and continue mixing on low speed for 2 minutes.
8. Scale into three ungreased tube cake pans, 1 lb 14 oz per pan. Bake at 350° for 30-45 minutes.
9. Immediately upon removal from oven, invert cakes to cool.
Yield: 3 1/8 inch cakes
2 cups boiling water
1 pound granulated sugar
12 ounces cake flour
12 ounces granulated sugar
10 ounces cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons lemon juice
1 tablespoon fresh lemon peel, grated
1 tablespoon vanilla
1 1/2 teaspoons lemon extract
Servings: 42
1. Beat egg yolks on medium speed, using whip attachment.
2. Add water to egg yolks. Beat on high speed until light, about 5 minutes.
3. Sift 1 lb sugar. Add to egg mixture gradually, beating on high speed while adding.
4. Combine 12 oz flour and 12 oz sugar. Add on low speed to egg mixture.
5. Mix 10 oz flour, baking powder, and salt.
6. On low speed, gradually add flour alternately with lemon juice and peel to egg mixture.
7. Add flavoring and continue mixing on low speed for 2 minutes.
8. Scale into three ungreased tube cake pans, 1 lb 14 oz per pan. Bake at 350° for 30-45 minutes.
9. Immediately upon removal from oven, invert cakes to cool.
Yield: 3 1/8 inch cakes
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