Olsson Recipes

Gourmet 1989, Bake 375° makes 6 cakes

• 2/3 C Cake flour (not self rising)
• ¼ tsp baking soda
• pinch salt

Sift above ingredients together in a bowl.

• ½ stick (¼ C) unsalted butter
• 1/3 C sugar
• 2 egg yolks
• 1 ½ TB lemon juice
• 1 tsp vanilla
• 1½ tsp lemon zest
• 2 ½ TB poppy seeds
• ¼C sour cream

Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.

• 2 egg whites
• 1/3 C sugar

Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.

Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.