This cake was little disappointing. The flavor and texture were good but I like the original 7 up cake I make much better. This is very similar to a pound cake in the texture. A slice of it with coffee is a good choice because it's on the drier side.
Also having to use heavy cream makes the cost go up and not everyone has heavy cream handy. So a trip to the grocery store was a must for me.
It's a good cake but not the best IMO. I'm glad I decided to make it though because I like to have something for an easy breakfast slice or to top with strawberries this weekend.
From my kitchen to yours,
M.j
- 2 cups + 1 tablespoon flour
- 1 3/4 cups powdered sugar
- 4 eggs (large)
- 2/3 cup whole cream or heavy whipping cream
- 7 tablespoons butter melted
- zest of one lemon
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/2 teaspoon salt
-
Pre-heat oven to 350°
- Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter) (I'm sure a 9 inch round cake pan would work)
-
In a large bowl beat on medium speed eggs and sugar until light and fluffy,
-
Melt butter and let cool completely.
-
Grate the peel of one lemon.(zest)
-
In a medium bowl whisk together flour,baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40-45 minutes. Let cool, then dust with powdered/icing sugar. Enjoy!
No comments:
Post a Comment