Magazine article Sunset

The Tang of Lemon.In a Big Butter Cake

Magazine article Sunset

The Tang of Lemon.In a Big Butter Cake

Article excerpt

Fresh lemons give a refreshing edge to this handsome cake. Aromatic lemon peel goes into the batter; tart lemon juice turns powdered sugar into a thin glaze that soaks into the baked cake, adding moistness as well as flavor. The cake freezes nicely if you want to make it well ahead.

Lemon-glazed Butter Cake 1 cup (1/2 lb.) butter or margarine, at room temperature 1-1/4 cups granulated sugar 3 large eggs 2 teaspoons baking powder 2 teaspoons gyrated lemon peel 3/4 teaspoon almond extract 3 cups all-purpose flour 1 cup milk Lemon glaze (directions follow) Lemon slices Citrus leaves, washed and dried

In a bowl, combine butter and sugar; beat with an electric mixer on high speed until fluffy, about 5 minutes. Beat in eggs, one at a time, then mix in baking powder, lemon peel, and almond extract. On low speed, add flour and milk alternately, beating well after each addition.

With a rubber spatula, scrape batter into a heavily buttered and flour-dusted 10-cup plain or decorative tube pan. …

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