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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, softened |
2 2/3 cups sugar, divided |
4 eggs |
2 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup evaporated milk |
1 teaspoon vanilla extract |
1/3 cup lemon juice |
notched lemon slices, cut in half |
Directions:
1. Cream butter in a large mixing bowl; gradually add 2 cups sugar, beating well. Add eggs, beating well.
2. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture, mixing well. Stir in vanilla.
3. Pour batter into a well greased 10-inch Bundt pan. Bake at 325° for 55 minutes or until cake tests done. Cool in pan on a wire rack 10 minutes; invert cake onto wire rack, and cool completely. Prick cake several times with a wooden pick. Combine remaining sugar and lemon juice in a small mixing bowl; pour over top of cake. Garnish with lemon slices.
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