Lemon Crunch Cake 3 cups sifted all-purpose flour 2 teaspoons double acting baking powder 3/4 teaspoon salt 1 cup butter 4 eggs 1 cup milk finely grated rind of 2 lemons
Adjust rack one third up from bottom of over. Preheat oven to 350 degrees. Butter a 9 x 3 ¦ inch tube pan and dust it lightly with fine dry breadcrumbs (or line pan with waxed paper). Sift together flour, baking powder and salt and set aside. In a large bowl cream the butter. Add sugar and beat for 2-3 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 3 additions and the milk in 2 additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in the lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth. Bake for 1 hour and 10-15 minutes until a cake tester comes out dry. 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. Place over a large piece of aluminum foil on wax paper and prepare glaze. Glaze: 1/3 cup lemon juice cup sugar The glaze must be used after it is mixed. Stir lemon juice and sugar all brush all over the hot cake until absorbed. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake place. Do not cut for at least several hours. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
