Bishop’s Cake

Name: Bishop’s Cake
Yield: 8 to 10 portions
Ingredients: 5 eggs; 1 cup (2 sticks) unsalted butter, plus extra for greasing the pan; 1 teaspoon pure vanilla extract; 1 tablespoon fresh lemon juice; 2 cups sugar; 2 cups unbleached all-purpose flour, plus extra for flouring the pan

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our search for a truly moist pound cake ended here. Delicious, especially when served with a scoop of not-too-sweet sorbet.

Ingredients

1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
2 cups unbleached all-pu

Dessert
Vegetarian

Method

Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
Cream the butter in a mixing bowl and add the sugar gradually; beat until light and fluffy.
Sift the flour and add to the butter mixture. Stir just enough to blend.
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