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Mrs. Pettigrew’S Lemon Cake

Mrs. Pettigrew's Lemon Cake (Gfdm86 A recipe image
This International dessert features Lemons, Sugar, stick) soft butter, Eggs, beaten. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 653.2
Dietary: Vegetarian
Description
This International dessert features Lemons, Sugar, stick) soft butter, Eggs, beaten. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Lemons
  • 3/4 cup Sugar
  • 8 tablespoon (1 stick) soft butter
  • 2 Large Eggs, beaten
  • 3/4 cup Flour
  • 6 tablespoon Milk
  • 3 tablespoon Sugar, for topping
Directions
  1. 1
    Preheat oven to 325 F (163&# 194;°C).
  2. 2
    Grease and line a 7 inch round cake pan or 8 inch loaf pan with parchment or wax paper.
  3. 3
    Grate the lemon rinds and set aside.
  4. 4
    Combine the juice of 1 lemon with 3 T sugar in bowl and
  5. 5
    set in a warm
  6. 6
    place until the sugar dissolves and forms a syrup with the juice.
  7. 7
    Cream the margarine and the rest of the sugar together until light and fluffy.
  8. 8
    Add the beaten eggs, a little at a time, beating well after each addition.
  9. 9
    Stir in the grated lemon rind and flour then
  10. 10
    beat again thoroughly (the longer you
  11. 11
    beat , the softer the cake).
  12. 12
    Add the milk and beat again.
  13. 13
    Pour into the prepared pan and bake for at least 1 hour.
  14. 14
    The cake should spring back when pressed gently in the center.
  15. 15
    Immediately upon removing the cake from the oven, prick the top with a long-tined fork or thin skewer and
  16. 16
    pour the lemon juice-sugar syrup all over the top until completely covered.
  17. 17
    Cool the pan to allow the syrup to be soaked up and create a moist and tangy cake.
  18. 18
    Annette Thompson

Nutrition Facts

Servings 8

Amount Per Serving
Calories 653.2kcal
% Daily Value *
Total Fat 27.8g43%
Saturated Fat 16.4g82%
Cholesterol 158.2mg53%
Sodium 234.9mg10%
Total Carbohydrate 94.5g32%
Dietary Fiber 2.0g8%
Sugars 58.5g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, butter, cake, dessert, eggs, flour, gfdm86, international, lemon, lemons, milk, mrs, pettigrews, soft, stick, sugar, title, topping, vegetarian
Read it online: https://www.chefs-mate.com/recipe/mrs-pettigrews-lemon-cake-gfdm86-a/