Summary
Yield | |
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Source | Lenore Mastracci (1994) |
Prep time | 40 minutes |
Cooking time | 40 minutes |
Total time | 1 hour, 20 minutes |
Ingredients
Instructions
Heat the oven to 350°. Butter an 8-inch tube or bundt pan. Combine the first 4 ingredients and salt in the bowl of an electric mixer. Mix on low speed until ingredients are combined. Cut the softened butter into tablespoon-size pieces and add to dry ingredients. Mix on low speed about 20 seconds. Add the eggs, 5 tablespoons lemon juice and zest. Mix on high speed for 3 minutes. Pour batter into prepared pan and bake 35 to 40 minutes (inserted toothpick should come out clean). Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and remove the pan. Cool completely before adding the glaze.
Glaze: Combine 2 to 3 tablespoons fresh lemon juice and confectioners' sugar.
Notes
Taken from the book: Favorite Old-Fashion Desserts by Pat Dailey.