* Note: See the "Lemon Pastry Cream" recipe which is included in this collection. Preheat the oven to 325 degrees. Grease a 9- by 5- by 3-inch loaf pan with 1 tablespoon of the butter. Flour the pan with 1 tablespoon of the flour. Combine 1 cup of the sugar and lemon juice in a saucepan over medium-high heat. Bring the liquid to a boil, and boil until the liquid reduces by half, about 2 to 3 minutes. Remove from the heat and cool. In an electric mixer, fitted with a whip, cream the remaining butter and sugar. Mix until the mixture is light, fluffy and smooth. Add the eggs, one at a time, beating well after each egg. In a mixing bowl, combine the remaining 2 cups of flour, baking powder and salt. With the machine running, add 1/4 cup of the flour mixture at a time. Mix well. Fold in the lemon zest. Pour the batter into the prepared pan. Bake for about 50 minutes or until the center is firm. Remove from the oven and cool on a wire rack for 10 minutes. Remove the cake from the pan and place back on the wire rack. Using a wooden skewer, make several holes in the top of the cake, pour half of the lemon syrup over the top of the cake. Brush the sides of the cake with the remaining syrup. In a mixing bowl, whisk the powdered sugar and water together. Mix well. Pour the frosting over the top of the cake and spread evenly (the frosting will run over the edges of the cake). Slice the cake into 1-inch slices. Spread the Lemon Pastry Cream evenly over half of the slices. Place the remaining slices over the lemon cream, forming a sandwich. Slice each sandwich into thirds. Place three slices of the cake on each serving plate. Garnish with a dollop of whipped cream and fresh blueberries. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by: Emeril Lagasse
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (678g)|
|Recipe Makes: 6|
|Calories from Fat: 721 (39%)|
|Amt Per Serving||% DV|
|Total Fat 80.1g||107 %|
|Saturated Fat 42.2g||211 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1225.8mg||377 %|
|Sodium 453.1mg||16 %|
|Potassium 521.4mg||14 %|
|Total Carbohydrate 255.5g||75 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 253.1g|
|Protein 38.7g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1858
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe