Malinda Russell’s Washington Cake
Ingrediënten
Makes: 12 To 16 Servings
- Butter And Flour For Prepping The Pan
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- 3 Cups Granulated Sugar
- Pinch Of Salt If Desired
- 6 Large Eggs
- 1 Teaspoon Baking Soda
- 1 Cup Sour Milk Or Buttermilk See Cake Note
- 3 Cups Unbleached Flour
- 1 Teaspoon Cream Of Tartar
- 1 Small Lemon To Yield 1 Tablespoon Lemon Juice And 1 Teaspoon Grated Lemon Zest
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
- Lightly Grease And Flour A 10" Tube Pan, And Shake Out The Excess Flour.
- Set The Pan Aside.
- Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Low Speed Until Creamy, 1 Minute.
- While The Mixer Is Running, Gradually Add The Sugar, And Beat Until Light And Creamy, 2 Minutes.
- Scrape The Sides Of The Bowl With A Rubber Spatula.
- Add The Pinch Of Salt, If Desired, And Add The Eggs, One At A Time, Beating On Low Speed Until Each Egg Is Incorporated, About 15 Seconds Each.
- Turn Off The Mixer.
- Stir The Baking Soda Into The Cup Of Sour Milk.
- Place The Flour In A Large Mixing Bowl, And Stir In The Cream Of Tartar.
- Alternately Add The Flour And Milk To The Egg Mixture, Beginning And Ending With The Flour And Mixing On Low Speed Until Smooth.
- Fold The Lemon Juice And Zest Into The Batter.
- Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven.
- Bake The Cake Until The Top Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 1 Hour 15 To 20 Minutes.
- Remove The Pan From The Oven, And Place The Pan On A Wire Rack To Cool For 20 Minutes.
- Run A Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, Then Invert The Cake Once And Then Again Onto The Rack To Cool Completely, 1 Hour.
- Slice And Serve.
Notes / Tips / Wine Advice:
Cake Note:
Sour Milk Is Made By Adding 1 Teaspoon Vinegar Or Lemon Juice To 1 Cup Of Milk. Let It Rest For About 30 Minutes, Or Until It Looks A Little Curdled. Or You Can Use Buttermilk.
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