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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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Living in Florida means I usually have a source for fresh lemons even though I don't have a lemon tree. Those who do usually have an over-abundance and are happy to share their bounty. If not, it's easy to find local growers selling their fresh citrus. It really makes a difference in the lemony flavor, but this is still good if you can't get fresh. : ). Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 1/2 teaspoons lemon extract |
1 1/2 teaspoons vanilla extract |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
1 tablespoon grated lemon peel |
1/4 cup lemon juice |
1 tablespoon water |
1/2 teaspoon lemon extract |
3/4 cup sugar |
Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
5. Stir in lemon peel.
6. Pour into a greased and floured 10-in. fluted tube pan.
7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
9. Place waxed paper under rack.
10. Combine glaze ingredients; drizzle over the warm cake.
11. Cool completely before serving.
12. Yield: 12-16 servings.
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