DOMINICAN CAKE

Preparation: Before you start it is very important that the following steps are done: * The butter needs to be at room temperature * Measure the sugar * Separate 6 eggs (save egg white for the "Suspiro" Meringue) * Sift the flour and mearure * Measure the baking powder and sift * Measure the juice * Measure the vanilla extract * Prepare two baking pans 10x2 with PAM baking Spray for baking or grease and flour the bottom of the pans * Preheat oven to 350F Cream the butter on speed 2 (with paddle attachment), add the sugar and increase the speed to 4. Let it cream until the mixture is light and creamy. Start adding the 6 egg yolks, one by one until each yolk disappear. Then add the 6 whole eggs one by one. Include the vanilla an let beat for 12 minutes. When the 12 minute are up-lower the speed to stir. Alternately, add the flour and liquid mixture in three turns, starting and ending with the flour. Do not over beat at this point, just enough to combine the batter (about 10 seconds). Also add the lemon zest in the last 10 seconds. Divide the batter into the two prepared pans and take to the oven for about 35 to 45 minutes or until a knife inserted in the center comes out clean. Tips: * The Original recipe calls for 4 cups of flour, but I prefer only using 3 cups to obtain a lighter cake. (Try it both ways and see what works for you best). * You can use 100% pineapple juice, 100% orange juice or milk. * I mention the brand I use so this way a rookie will be able to know exactly what to purchase. But you can always try the recipe with other brands. Now, I do always recommend to first try it out exactly like I call for before adventuring out with other brands. * Once your cake is out of the oven- cooled for 10 minutes and then wrap with plastic. This helps the cake stay moist and juicy. * We never freeze or refrigerate Dominican cake. But you can bake it 2 days ahead and keep it wrap in a cooled room.