Recipe By :THE DESSERT SHOW SHOW #DS3012
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups butter, -- room temperature
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs, -- plus 2 egg yolks
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup heavy cream
grated peel of 1 lemon
juice of 1 lemon
1/4 cup confectioners' sugar
2 cups raspberries
fresh mint leaves
3/4 cup orange juice
Preheat oven to 350. Butter and flour 10 inch bundt pan. In a large bowl,
whip butter until creamy. Blend in sugar, vanilla, eggs, and yolks. Beat
until well blended. In a separate bowl, sift together flour, baking powder,
and salt. Gradually add dry ingredients to butter mixture alternately with
heavy cream and mix until smooth. Stir in orange juice. Add both grated
lemon peel and juice. Pour mixture into prepared pan and bake 45 minutes or
until cake tests done. Allow cake to cool in pan 10 minutes, then turn onto
rack and remove pan and cool completely. Dust with confectioners' sugar and
garnish with berries and mint leaves.
