Lemon glazed butter cake
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Lemon glazed butter cake
  Lemon    Butter    Cakes  
Last updated 6/12/2012 1:21:59 AM. Recipe ID 54416. Report a problem with this recipe.
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      Title: Lemon glazed butter cake
 Categories: Cakes
      Yield: 10 Servings
      1 c  Butter Or Margarine -- at
           Room temperature
  1 1/4 c  Sugar
      3 lg Eggs
      2 ts Baking Powder
      2 ts Lemon Peel -- grated
    3/4 ts Almond Extract
      3 c  All-Purpose Flour
      1 c  Milk

MMMMM------------------------LEMON GLAZE-----------------------------
    3/4 c  Lemon Juice
      1 lb Powdered Sugar -- unsifted
  In a bowl, combine butter and sugar; beat with an electric mixer on
  high speed until fluffy, about 5 minutes. Beat in eggs, 1 at a time,
  then mix in baking powder, lemon peel, and almond extract.  With
  mixer on low speed, add flour and milk alternately, beating well
  after each addition. With a flexible spatula, scrape batter into a
  heavyily buttered and floured 10-cup plain or decorative tube pan.
  Tap pan smartly on counter several times to level batter and get rid
  of any air pockets. Bake on center of rack of a 325 degree oven until
  cake begins to pull from pan sides, about 1 hour. Meanwhile, in a
  large bowl, smoothly blend 3/4 cup lemon juice into 1 pound
  ofunsifted powdered sugar.  Set aside for glazing. Set pan on a rack
  and let cool for 5 minutes. Run a sharp knife around edge of tube to
  loosen center of cake from pan. Place rack on top of pan and invert
  gently to release cake from pan. Invert again to return cake to pan.
  With a thin wooden skewer, pierce through cake at 1-inch intervals.
  Pour all but 1/2 cup of lemon glaze over hot cake. Let cool
  completely on rack, at least 6 hours, then invert cake onto a serving
  plate and remove pan. Stir reserved glaze and spoon evenly over top
  of cake. Serve, or cover airtight and let stand until next day.
  Garnish with lemon slices and grapes (if desired); cut into thin

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Recipe ID 54416 (Apr 03, 2005)

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