AuthorRetroRuth
From 4th Pillsbury Bake-Off
Tested Recipe!
[cooked-sharing]
Sift together flour, salt, and baking powder.
Cream butter and granulated sugar. Add egg yolks, one at a time. Beat for one minute.
Add lemon juice alternately with dry ingredients, beginning and ending with dry and blending thoroughly after each addition. Add lemon rind and ½ cup pecans.
Beat the egg whites until soft mounds begin to form. Add in confectioner's sugar slowly, beating well after each addition. Continue beating until egg whites are stiff - straight peaks are formed when the beater is raised.
Gently but thoroughly fold egg whites into lemon batter. Pour into well-greased and lightly floured 13x9 inch pan.
Bake at 400 degrees for 20-27 minutes. While still warm, frost. Sprinkle with remaining pecans.
Cream butter and blend in confectioner's sugar alternately with cream. Beat until creamy.
Ingredients
Directions
Sift together flour, salt, and baking powder.
Cream butter and granulated sugar. Add egg yolks, one at a time. Beat for one minute.
Add lemon juice alternately with dry ingredients, beginning and ending with dry and blending thoroughly after each addition. Add lemon rind and ½ cup pecans.
Beat the egg whites until soft mounds begin to form. Add in confectioner's sugar slowly, beating well after each addition. Continue beating until egg whites are stiff - straight peaks are formed when the beater is raised.
Gently but thoroughly fold egg whites into lemon batter. Pour into well-greased and lightly floured 13x9 inch pan.
Bake at 400 degrees for 20-27 minutes. While still warm, frost. Sprinkle with remaining pecans.
Cream butter and blend in confectioner's sugar alternately with cream. Beat until creamy.
