I have a recipe for a lemon cake with a lemon "pudding ring" that I bake in a tube pan.
Problem, even though I bake it until a toothpick comes out clean, the cake still collapses at least 1 full inch after being removed from oven.
1/2 lb of butter, (2 sticks) , well beaten in a stand mixer for 2 minutes
2 lg eggs
1 cup of sugar
1 cup sour cream
1 tsp vanilla
2 cup flour
1 1/4 tsp FRESH baking powder
1 tsp baking soda
1/2 tsp salt
1 cup cold water
1/3 cup lemon juice
2 1/2 TBSLP of corn starch
3 drops of yellow food color
Oven pre-heated to 350 F
make lemon pudding, cooking until thickened. Set aside to cool.
Beat butter, in a stand mixer for 2 minutes
add sugar and beat another minute
add 2 eggs and beat until smooth
add flour, baking powder, baking soda, salt and vanilla, beat until smooth
Spoon into a well greased tube pan.
Using a piping bag, pipe into the center of the cake ring.
Bake 50 -55 minutes at 350 F.
Cake collapses upon cooling. What am I doing wrong ?
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