Yield: 8 servings
|1 pounds||Sugar (approx. 2« C)|
|1 pounds||Eggs (approx. 10)|
|1 pounds||Flour (approx. 3 C)|
|Generous pinch of salt|
|Juice and zest of 1 large|
|Lemon (or 1 or 2 T lemon|
Cream butter, then add sugar gradually till mix is smooth. Add eggs, one at a time, stirring until fully absorbed into mixture. Add flour gradually, stirring until fully absorbed. Stir in salt and lemon juice and zest. Bake in well-greased angel-food cake tin for 90 minutes at 300ø F.
Cream 1 or more T butter with 1 1-lb box of powdered sugar. Add butter as needed to absorb the sugar. Add juice and zest of 1 or 2 lemons, 1 at a time as needed to achieve spreading consistency. If icing is still too thick, thin with heavy cream.
Source: Alice's Restaurant Cookbook, by Alice May Brock, Random House, 1969.
PS: This makes a big cake which will keep much longer than I've ever seen one last. It's also almost impossible to overbake. A couple years ago I was making one as an Xmas gift for friends. I went to bed, forgetting to remove the cake from the oven, and it baked all night long. When I finally got it out of the oven (over 7 hours after it went in) the cake was perfectly OK except for a suface layer about «" deep that was a bit dry. I made another cake for the gift, but my family gobbled the "mistake" in short order.