Mama Celia's Lemon Cake | Celia's Gourmet Foods Cookbook

Mama Celia's Lemon Cake

GRANDMA CELIA'S PERSONAL RECIPES 214 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Mama Celia's Lemon Cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Mama Celia's Lemon Cake

Ingredients

Directions

  1. Preheat oven to 325-degrees
  2. Brush 9-inch spring form pan with lemon olive oil
  3. Line bottom of pan with parchment paper
  4. Combine flour & salt in bowl & set aside
  5. In large bowl beat egg yolks & sugar until light yellow
  6. Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
  7. in small bowl combine wine & lemon olive oil
  8. Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
  9. In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
  10. Gently fold 1 /3 of the whites into the batter with rubber spatula
  11. Fold in the remaining whites JUST until combined
  12. Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
  13. Remove pan from oven and place on wire rack to cool
  14. Run long thin knife blade around edge of pan and detach ring
  15. Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
  16. Right before serving, top cake with berry puree and garnish with whole berries
  17. Drizzle your favorite Celia's Balsamic Vinegar over the top and serve.

Mama Celia's Lemon Cake



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Mama Celia's Lemon Cake

Ingredients

Directions

  1. Preheat oven to 325-degrees
  2. Brush 9-inch spring form pan with lemon olive oil
  3. Line bottom of pan with parchment paper
  4. Combine flour & salt in bowl & set aside
  5. In large bowl beat egg yolks & sugar until light yellow
  6. Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
  7. in small bowl combine wine & lemon olive oil
  8. Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
  9. In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
  10. Gently fold 1 /3 of the whites into the batter with rubber spatula
  11. Fold in the remaining whites JUST until combined
  12. Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
  13. Remove pan from oven and place on wire rack to cool
  14. Run long thin knife blade around edge of pan and detach ring
  15. Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
  16. Right before serving, top cake with berry puree and garnish with whole berries
  17. Drizzle your favorite Celia's Balsamic Vinegar over the top and serve.

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