The real star of this recipe is my new Nordic Ware bundt pan! I've been using the same bundt pan (stoneware) for about 15 years and lately it takes an act of congress to get it out of the pan in one piece - that is without it looking like someone took a bite out of the top!
Off to one of my favorite kitchen stores in Acton, MA with the hubby. Look what I found, this Nordic Ware Heritage bundt pan! I went back and forth between the traditional looking pan (that just the kind of gal I am) and this spiral pan. It took me about 30 minutes to make a decision! Who in their right mind looks at bundt pans for thirty minutes? My hubby was also surprised with my choice! He said he would have bet money on the other Nordic Ware pan!
When I tipped the pan after the cake had cooled, it literally fell out!!! Wow, not little bite marks on the top that I had to paste back in! I'm going back to get the traditional one - it's huge and it will feed my family!
|love the points|
I got 8 nicely sized delicious servings from this cake! And lots of "oohs & aahs."
Two Egg Cake Recipe
½ cup butter (room temperature)
2 cups sugar
1 teaspoon lemon
2 ¼ cups flour (sifted)
¼ teaspoon salt
2 ½ teaspoons baking powder
1 cup + 2 tablespoons milk
Cream shortening, then add sugar and vanilla. Add eggs, one at a time. Add flour alternately with milk. Bake at 375 degrees for 20 to 30 minutes depending on size and kind of pan used for baking. Test with a cake tester at the 30 minute mark. My cake took 35 minutes.
|cooling on the rack|
2/3 cup sifted confectioner’s sugar
2 tablespoons lemon juice, fresh
1 teaspoon grated lemon rind (optional)
Put the sugar in a small bowl. Add lemon juice and rind. Whisk together until smoothe and well blended.
Drizzle over cake and swoon!
|waiting to get dressed|
One Year Ago
P.S. I was in no way compensated for posting about the Nordic Ware bundt pan ~ although I'd be thrilled if they would send me their 12 cup anniversary pan! LOL!!!