Posted on January 14, 2013 by The Southern Lady
This is an old recipe. You can make it without the lemon extract and lemon glaze and just have a plain cake that is very good, too. Makes a wonderful dessert cake and so good with a cup of coffee.
2 sticks butter or margarine or 1 cup, melted
1 cup brown sugar
1 cup white sugar
4 egg yolks
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
4 egg whites
1 cup nuts of your choice, Optional
Melt the butter and combine with brown sugar, white sugar and egg yolks mixing well with mixer. Add flour, baking powder, salt, vanilla extract and lemon extract and continue beating. Beat egg whites in a separate bowl until stiff and fold into batter with a spoon mixing well. Fold in nuts. Generously spray bundt pan and pour in batter. (You can make this cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Sprinkle with powdered sugar or drizzle on lemon glaze recipe below.
3 teaspoons lemon juice
1 cup powdered sugar
4 tablespoons milk
Beat with whisk or spoon until you get the right consistency to pour over cake. Can add more milk if needed. (Can heat a few seconds in microwave. This makes it easier to pour. I use a small pitcher and drizzle over cake.)
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Filed under: Lemony Chess Cake | Tagged: baking, brunch, cake, Chess Cake, cooking, dessert, dessert cake, dinner, Entertaining, food, Holidays, lemon, lemon glaze, lemon glaze recipe, nuts, recipes, southern lady | 16 Comments »