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Catholic Recipe: Bishop's Cake


  • One-half (2 sticks) pound butter, at room temperature
  • 2 cups sugar
  • 5 whole eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted cake flour
  • Details

  • Serves: 10
  • Yield: 1 cake
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: USA

This is an old fashioned pound cake, suitable to use on feasts of bishop saints. As a variation, sprinkle crushed blanched almonds over the op of the cake right before putting it in the oven to bake.


Preheat the oven to 325 degrees. Grease and flour a Bundt or angel food cake pan.

Cream the butter and sugar in mixing bowl. Add the eggs, lemon juice, and vanilla. Beat well. Add the sifted flour. Bake in a greased and lightly floured Bundt or angel food cake pan for 1 hour and 15 minutes. Allow the cake to cool before removing it from the pan.

Recipe Source: River Road Recipes by Junior League of Baton Rouge, Inc. , Junior League of Baton Rouge, Inc. , 1979
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