Krusteaz Mimosa Pound Cake Recipes

MIMOSA CAKE WITH LEMON FROSTING

Mimosa Cake with Lemon Frosting image

Good for breakfast or brunch.

Provided by WAKINGTHETIGER

Categories Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 9

Ingredients

1 ¼ cups cake flour
1 ½ cups white sugar, divided
4 large eggs, separated, at room temperature
6 large egg whites
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (16 ounce) container lemon creamy ready-to-spread frosting

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sift flour and 1/2 cup sugar together onto a piece of waxed paper.
Combine all 10 egg whites, cream of tartar, and salt in a large glass, metal, or ceramic bowl. Beat at high speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, until soft peaks form. Fold flour mixture into the meringue, 1/3 at a time, until completely blended.
Beat 4 egg yolks in a small bowl with an electric mixer on high speed until thick and lemon colored. Beat in lemon zest and vanilla. Fold 1/2 of the meringue batter into the egg yolk mixture until no streaks of white remain.
Alternating between the two batters and without stirring or mixing, spoon tablespoonfuls into an ungreased 10-inch fluted tube pan (such as Bundt®).
Bake in the preheated oven until the top springs back when lightly pressed with a fingertip, about 35 minutes.
Remove from the oven and invert onto a quart-sized soft drink bottle; cool completely, about 30 minutes.
Loosen cake around the edge and tube with a spatula. Cover pan with a serving plate; turn upside down, shake gently, and remove cake from the pan. Frost with lemon frosting.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 51.5 g, Cholesterol 53.1 mg, Fat 9.4 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 164.1 mg, Sugar 39.4 g

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