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 be light and fluffy.
Bake for 10-12 minutes.
CRAFT ATLANTA