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Ingredientes
- For The Cake
- 2 1/2 c. Cake flour
- 3/4 tsp Baking soda
- 3/4 tsp Baking pwdr
- 1/2 tsp Salt
- 2 stk unsalted butter Softened
- 1 1/2 c. Sugar
- 4 x Egg yolks, room temp
- 1 lrg Egg room temp Juice of 1 lemon
- 3/4 c. Lowfat sour cream For the syrup
- 1/4 c. Sugar
- 1 1/2 ounce Bourbon For the Frosting
- 2 c. Heavy whipping cream
- 3 Tbsp. Sugar
Direcciones
- Directions1. Preheat oven to 350 F.
- 2. butter and flour two 9 inch springform cake pans.
- 3. In a large bowl, sift flour together with baking soda, baking pwdr and salt.
- 4. With a hand mixer, cream butter together with sugar till fluffy and light.
- 5.Add in egg yolks, one at a time, then the whole egg. Mix in lemon juice, zest and lowfat sour cream by hand till smooth.
- 6. Divide mix proportionately between two pans. Bake 35 to 40 min or possibly till cake test done.
- 7. Let cakes cold for 10 min, then turn out on a rack to cold completely.
- 8. For syrup, heat sugar and bourbon in a small saucepan over low heat, stirring till well blended.
- 9. Cut each cake in half horizontally. Brush each layer with syrup.
- 10. For frosting whip the cream, gradually adding sugar by the Tbsp. till stiff.
- 11. Spread first layer with cream, top with another cake layer and repeat. Frost the last layer with remaining cream and garnish with fresh sun and cornflowers if you like
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 570 | |
| Calories from Fat 276 | 48% |
| Total Fat 31.4g | 39% |
| Saturated Fat 19.32g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 338mg | 14% |
| Potassium 91mg | 3% |
| Total Carbs 66.72g | 18% |
| Dietary Fiber 0.6g | 2% |
| Sugars 39.53g | 26% |
| Protein 4.47g | 7% |
