By Diana Rattray
Southern Food Expert
This lemon cake is baked in a Bundt cake pan and finished with a simple lemon glaze.
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/3 cup lemon juice
- 5 large eggs
- 3 cups all-purpose flour, 13 1/2 ounces
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- Glaze
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Preparation
Heat the oven to 350° F (177° C/Gas 4). Grease and flour a 12-cup Bundt cake pan.
In a large mixing bowl with electric mixer, cream the butter and granulated sugar together
until light and fluffy. Beat in the 1/3 cup lemon juice until well
blended. Beat in eggs, one at a time, beating well after each addition.
In
another bowl, sift together the flour, baking powder, and salt. Add the
flour mixture to the first mixture, a little at a time, alternating
with the milk.
Pour the batter into the prepared Bundt cake pan. Bake for 50 to
60 minutes, or until cake springs back when touched with a finger. The
cake will pull away from sides of pan slightly.
Cool for 5 minutes in the pan; invert and cool completely on a rack.
Glaze:
In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly. Drizzle over the cooled cake.
In a saucepan over medium-low heat blend confectioners' sugar with 2 tablespoons lemon juice and the vanilla. Cook, stirring, until hot and smooth; cool slightly. Drizzle over the cooled cake.
source: about.com
