til fully combined. Blend in lemon juice to egg yolks.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
br>To make the sponge cake, beat egg yolks, sugar and
beat in eggs, yogurt and lemon rind. Mix flour with baking
For Cake: Preheat oven to 350 degrees
Cake:
Cream butter and cream cheese; gradually add sugar, beating
For the Lemon Pound Cake:
Preheat oven to 325
whisk the all-purpose and cake flours with the sugar, baking
ntil combined. Stir in lemon peel and lemon juice (batter may appear
d toss to combine.
Lemon Cream:
Create a water bath
emperature to medium, add the lemon juice and stir for 1
ittle salt and pepper and lemon zest, stirring to combine.
hree days.
FOR THE LEMON CREAM: In a medium saucepan,
side.
To prepare the lemon cream sauce, heat butter and oil
ntil needed.
MAKE LEMON CREAM:
Beat whipping cream and vanilla just
hicken is done, start your lemon cream sauce. Melt the butter in
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
d sugar until thick and lemon-colored. Beat in the
ponge Cake.
6
nter of the cake pan and add each cake mixture alternatively. Use