Fresh Lemon Cake
Cake:
- 2 3/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup butter or margarine
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 2 scant tablespoons finely grated lemon zest
Glaze:
- 1/3 cup lemon juice
- 3/4 cup sugar
Fresh Lemon Cake
Featured in the Honolulu Star-Bulletin on March 24, 2010.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Generously grease a 9-inch tube pan or a 12 cup bundt pan.
- Dust lightly with flour. In a medium bowl, combine flour, baking powder, and salt; set aside.
- In a large bowl, of electric mixer, cream butter with sugar until light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Reduce speed to low and add the dry ingredients alternately with milk, beginning and ending with the flour mixture.
- Beat until smooth after each addition, but do not over beat.
- Fold in lemon peel.
- Pour batter into the prepared pan.
- Bake for 45 minutes or until done.
- Remove from oven and let cake stand in pan for 5 minutes.
- Invert onto a cooling rack and place rack over waxed paper.
- In a small bowl, combine lemon juice and sugar; brush glaze over cake while cake is still hot.
- Cool before serving.
Makes 10 servings.
Approximate Nutrient Analysis per serving:
530 calories, 21 g fat, 13 g saturated fat, 75 mg cholesterol, 500 mg sodium, 83 g carbohydrate, 1 g fiber, 56 g sugar, 5 g protein
