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Categories:
all-purpose double-acting baking powder salt butter sugar eggs milk lemons glaze lemon juice I sugar
Viewed: 41 - Published at: 5 years agoIngredients
- 3 cups all-purpose flour or cake flour
- 2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 cups sugar
- 4 piece eggs
- 1 cup milk
- 2 pieces rind of 2 lemons
- 2 pieces GLAZE
- 1/3 cup lemon juice I use all juice from both lemons
- 3/4 cup sugar
Method
- Preheat oven 350 Rack 1/3 from bottom. Butter and dust pan,
- Sift together flour, baking powder, and salt. Set side.
- In large bowl of electric mixer cream the butter. ( I have done this by hand ) Add sugar and beat for 2 to 3 minutes.
- Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth.
- On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition.
- Stir in lemon rind.
- Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
- Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry. ( My oven runs hot. I usually set the temp down slightly and begin checking the cake at about 50 minutes of baking. I figure it's easier to add time than subtract it )
- Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. ( I always put a plate under the cake to turn it "right" side up at this point...not necessary to do. Prepare glaze. )
- GLAZE
- 1/3 cup lemon juice ( I always squeeze all the juice from the two lemons I used for the grated rind )
- 3/4 cup sugar
- The glaze must be used immediately after it is mixed. Stir the lemon juice and sugar and brush all over the hot cake until absorbed. ( I take a spoon and drizzle the glaze over the cake ) Do not cut for at least several hours.
