From: Pastry chef Pamela Moxley, Craft Atlanta. Yield: 1 cake. 1 stick butter 1 cup sugar 2 cups dark brown sugar zest of 4 lemons 6 eggs 2 cups creme fraiche 1 tsp. vanilla 4 cups all-purpose flour 2 tsp. baking powder 1 tsp. salt Preheat oven to 350°F degrees. Cream the butter and sugar and add lemon zest and vanilla. Add eggs one at a time until incorporated. Sift dry ingredients together. Alternate adding the wet and dry ingredients until completely incorporated. Batter should ...

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