Ingredients
1 c. (2 sticks) butter, softened
3 c. sugar
6 eggs
3 c. sifted cake flour
1 c. (1/2 pt.) heavy cream
2 tsp. lemon extract
grated rind of one medium lemon
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Italian cream cheese — tiramisu, pasta, risotto finishing
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 325°. Grease and lightly flour a 10-inch Bundt pan. In a large bowl, beat butter with electric mixer until fluffy. Add sugar and beat until well combined. Add eggs, one at a time, beating after each addition, just until egg is absorbed. Stir flour into batter alternately with cream, beating after each addition. Mix in lemon extract and grated lemon rind. Pour batter into prepared pan and bake one hour and 15 minutes until golden brown. Cool cake in pan on wire rack for 10 minutes.