Lemon Cake

The fresh lemon taste of this cake, which can be enhanced by a lemon frosting, goes especially well with tea.

Preheat oven to 375˚F.

Butter and flour a 9-inch ring mold.

Batter:

1 cup (2 sticks) unsalted butter

1¼ cups sugar

5 egg yolks

grated peel of 2 lemons

juice of 1 lemon strained

2 ¼ cups sifted flour

¼ cup sifted cornstarch

2 teaspoons baking powder

5 egg whites

1. Cream the butter, sugar and egg yolks using one of the methods here.

2. Add lemon peel and lemon juice, a spoonful at a time.

3. Mix in flour, cornstarch and baking powder.

4. Beat egg whites separately and fold in delicately.

5. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for 50 minutes, or until a cake tester inserted in the middle comes out clean.

6. Cool in the pan 10 minutes before turning out onto a cake rack to cool thoroughly.

Serving suggestions. Dust with confectioners sugar or glaze with a lemon icing of your choice.