Get out your bundt cake pans that have been pushed to the back of the cupboard so you can try this simple recipe for a lemony cake. Have a slice of this for breakfast with your cup of coffee or a mid-afternoon snack.
Ingredients: 1 cup butter, softened, 2 cups granulated sugar, 4 eggs, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon lemon extract, 3 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup milk, 1 tablespoon grated lemon peel. Glaze: 1/4 cup lemon juice, 1 tablespoon water, 1/2 teaspoon lemon extract, 3/4 cups granulated sugar.
Instructions: Preheat oven to 350 degrees. Grease and flour a 10-inch bundt cake pan; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add in extracts and mix well. In a small bowl combine flour, baking powder and salt; add to the creamed mixture alternately with the milk. Stir in lemon peel. Pour into prepared pan and bake in preheated 350 degree oven for 60-70 minutes, or until a toothpick inserted comes out clean.
Cool for 10 minutes on wire rack; place wire rack on top of cake and flip over to invert. Remove bundt pan and allow cake to cool 10 minutes longer.
Place a layer of waxed paper under wire rack and cake. Prepare glaze by mixing all ingredients together in small bowl and mixing well. Drizzle glaze over the warm cake. Let set about 5 minutes before removing the cake from the waxed paper and picking up the waxed paper covered in extra glaze and redrizzling the cake. Allow to cool completely.
Serves 12-16 people depending on size of slices.
"Let's Bake a Cake!"
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