Lemon Cake

yield: makes one 25cm/10inch bundt cake

Ingredients:

6 eggs (separate whites and yolks)

250g/8.8oz butter - softened (2 sticks and 2 tablespoons)

1 cup sugar

250g/8.8oz cake flour

1 vanilla sugar (9g/0.32oz)

2 teaspoons baking powder

juice of 1 large or 2 small lemons (I recommend Meyers)

1/2 teaspoon lemon extract

Directions:

Cream butter, sugar and vanilla sugar until creamy, fluffy and pale. Gradually add the yolks, one at a time, beating well between each addition.

Sift or stir the flour and baking powder and add to the batter. Then add lemon juice and lemon extract and mix well.

In a separate bowl whisk egg whites until stiff. Gently fold into the batter.

Pour the batter into a 25cm/10inch bundt form. Bake in a preheated oven, 180C (355F) for about 45-50 minutes. Cool and sprinkle with powdered sugar.

Enjoy!:)