L.S. Ayres was a very popular department store in Indianapolis, Indiana that opened in 1905 until 2006. It had an elegant tearoom that became an important part of society in Indianapolis. One of the favorites was their buttermilk cake with lemon sauce.
1 cup shortening
3 cups sugar
1 tablespoon grated lemon rind
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons lemon juice
6 eggs, separated
2 1/2 cups plus 2 tablespoons all-purpose flour, sifted
1/4 cup plus 2 tablespoons cornstarch
1 cup buttermilk
1/2 teaspoon baking soda
1 cup butter or margarine
1 cup sugar
1/4 cup water
1 egg, beaten
1 tablespoon grated lemon rind
3 tablespoons lemon juice
Cream shortening; gradually add 3 cups sugar, beating at medium speed of an electric mixer. Add 1 tablespoon lemon rind, salt, vanilla, and 2 teaspoons lemon juice; beat at medium speed until well blended. add egg yolks; beat well. Set aside.
Combine flour and cornstarch; set aside. Combine buttermilk and baking soda; add to creamed mixture alternately with flour mixture.
Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold into the batter.
Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and let cool on a wire rack.
Combine butter and remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Pour over the warm cake.
Yield: 1 10-inch cake
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