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