1. Heat oven to 350. With electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in 2 tbsp of the sugar.
2. Put egg yolks and remaining 1 cup of sugar in another bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla extract, baking powder, and salt. Gradually beat in flour, then gently fold 1/3 of the egg whites into yolk mixture. Gently fold in remaining whites.
3. Pour into greased 10" springform pan. Bake until wooden pick inserted in center comes out clean, 35 minutes. Cool on rack 45 minutes. Run knife around edge to loosen cake. Remove cake from pan and top with berries.
4. Microwave honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (306g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 443 (63%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 17.5g||88 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 2267.1mg||698 %|
|Sodium 370.8mg||13 %|
|Potassium 296.4mg||8 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 30.2g|
|Protein 34.3g||49 %|
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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: 703
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