Florence’s Lemon Cake

Posted by on Sep 23, 2013 in Desserts

  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ pound butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • finely grated peel of two lemons
  • 1/3 cup lemon juice
  • ¾ cup confectioners sugar

Preheat oven to 350 degrees.  Butter a 9-inch tube pan and dust it with unflavored breadcrumbs.

Sift flour, baking powder, salt together and set aside.  Cream butter and sugar then add eggs one at a time beating well after each addition.  Alternately add dry ingredients and milk, starting with the dry ingredients.  Beat just until smooth.  Stir in lemon rind.  Put in pan and bake for an hour or until cake springs back.

Let the cake stand in the pan for a few minutes, then invert it to get it out of the pan: invert once more into a dish.  Make glaze out of 1/3 cup lemon juice and ¾ cup confectioner’s sugar.  (Do not heat.  Just mix the two ingredients together.)  Brush on the top and sides of the cake while it is still hot.

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