Bishop's Cake
This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.
Yield
12 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bishop's cake | |||
| 2 | stick |
butter, unsalted
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | teaspoon |
vanilla extract
or about one inch’s worth of pulp from the bean |
|
| 5 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bishop's cake: | |||
| 226 | g |
butter, unsalted
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 5 | ml |
vanilla extract
or about one inch’s worth of pulp from the bean |
|
| 5 | large |
eggs
|
|
Directions
Preheat oven to 350, grease and flour 10-inch bundt pan.
Cream the butter and sugar until pale and fluffy, about 5 minutes.
Sift the flour and add to mixture until just blended.
Add the lemon juice, vanilla, and eggs one at a time.
Pour batter into bundt pan and bake until just set, about one hour. If browning too quickly cover with foil.
Cool for 20 minutes then invert onto a rack. Dust with confectioner’s sugar.
