This has been passed down through two generations and will still be used!
| Servings: | 14 |
| Yield: | 1 to 9 – inch tube cake |
Ingredients
- 5 eggs
- 1 cup white sugar
- 5 tablespoons boiling water
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
Instructions
- Separate eggs. Sift the flour, baking powder, and salt together three times.
- In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
- Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 161 mg |
| Sugars | 15 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
It’s really rubbery
smells delicious but very rubbery and spongelike
Baked in cupcake pans for individual servings as strawberry shortcake. Big hit!!
Delicious! But for me 30 minutes in the oven at 175 Celsius grades was enough.
It was okay. I just made it a few hours ago, and even made frosting because I was so excited for this cake. The image made be believe that cake would be sweet, moist, and delicious. Mine was dry and flat. Just to note…it is probably not so much the recipe, but my modifications, and my baking level of expertise (low), which included: 1.5 tsp. of vanilla and a flat baking pan (not sure the size; standard size, I guess). I had a piece with my whipped cream cheese frosting, and was only mildly pleased. Hopefully it will taste better tomorrow, after a night in the fridge. Next time, if there is a next time, I will use more sugar (possible powdered) and less vanilla.
I added grand marnier instaid of the extracts, and orange zest. I used the fluffy white frosting recepie with grand marnier instaid of vanill too, it was delicous together. 🙂
BOTH the extracts were left out in this recipe.. I simply stirred them into the egg and sugar mixture. Then I sifted and folded in the flour mixture rather than using the electric mixer, and continued. Note that the baking time may be too long for some; mine turned out very dry at 45mins. 35mins – 40mins would have been fine… Plus, it dried out too much, and it seemed rather bland, though my white chocolate cream filling saved it. I’ll try again- with reduced baking time.
This cake was very easy to make. It doesn’t taste special, but I think as a sponge cake, it does its job well. It will make a nice “base” for fillings, frostings, or icings. A very neutral recipe. It holds its shape well and looks nice. I served it with a nice lemon frosting and everyone loved it.
not too bad