Light & Luscious Lemon Cake


5 eggs, separated
1/2 tsp (2 mL) salt
1/2 cup (125 mL) ice water
1 1/2 cups (375 mL) sugar
1 1/2 cups (375 mL) flour
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla


Preheat oven to 350°F (180°C). Beat together egg yolks and salt for about 1 minute until light and lemon coloured. Add ice water and continue beating for 1 minute. Sift together sugar and flour, and gradually add to the egg yolk mixture, beating after each addition. Add lemon juice and vanilla, beating to mix thoroughly.

Beat egg whites until stiff peaks form. Gently fold egg whites into batter, and pour into an ungreased 9-inch (23 cm) Bundt pan. Bake for 50 minutes or until knife inserted into the center comes out clean. Invert to cool, and either dust with icing sugar or frost with Lemon Frosting below.

Lemon Frosting
3 cups (750 mL) icing sugar
3 Tbsp (45 mL) butter
1 Tbsp (15 mL) lemon zest
1-2 Tbsp (25 mL) lemon juice

Whip together until well blended, then spread on cooled Light & Luscious Lemon cake.

Makes 10 servings.

Nutrients per serving:

Calories: 409.3
Protein: 5.2 g
Carbohydrate: 84.3 g
Fat: 6.3 g