I made this recipe yesterday. It will rise in the oven but will fall as it nears the end of baking. The texture is rather compacted. It tastes great, but a little "flour-y". Could someone analyze this and tell me if the recipe is off? Thanks
Lemon Butter Cake
5 cups flour
2 tsp baking powder
1 tsp salt
2 cups butter
4 cups sugar
6 eggs
zest of 4 lemons
juice of 1 lemon
2 tsp vanilla extract
2 cups sour cream.
I've tried beating in the whole eggs (one by one) into the creamed butter-sugar mixture. I've tried separating the eggs and whipping the whites and adding the sugar towards the end of the whipping (as Cape Chef suggested)...it still fell. Could it be that there is too much flour? Thanks again.
Myra