1 lb Butter
1 lb Sugar (approx. 2 C)
1 lb Eggs (approx. 10)
1 lb Flour (approx. 3 C)
Generous pinch of salt
Juice and zest of 1 large
Lemon (or 1 or 2 T lemon
Juice)
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 300 F.
ICING
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.
Yields
8 Servings