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Categories:
eggs sugar butter all-purpose baking powder milk lemon peel lemon juice vanilla sugar lemon juice lemon peel fresh berries
Viewed: 15 - Published at: 8 years agoIngredients
- 4 eggs, separated
- 2 cups sugar
- 1 cup butter, softened
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 2 teaspoons lemon peel, grated
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 13 cup sugar
- 13 cup lemon juice
- 1 tablespoon lemon peel, grated
- fresh berries, for serving
Method
- heat oven to 350*F.
- in small mixer bowl beat egg white at high speed, scraping bowl often, just until stiff peaks form.
- set aside.
- in large mixer bowl combine 2 cups sugar and butter, beat at low speed, scraping bowl often until light and fluffy.
- add egg yolks, continue beating until creamy.
- in small bowl stir together flour and baking powder.
- gradually add flour mixture alternately with milk and butter mixture while beating at low speed.
- add lemon peel, lemon juice and vanilla.
- by hand fold egg whites into cake batter.
- pour into greased and floured 10" tube or bundt pan.
- bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
- in 1 qt saucepan stir together all glaze ingredients, except berries.
- cook over medium heat stirring occasioanlly until sugar is dissolved.
- with wooden pick poke holes in top of cake, pour glaze over cake.
- cool 15 minutes, remove from pan (if desired leave cake in pan to transport).
- serve with fresh berries.
