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LEMON-GLAZED
LEMON CAKE
Jaclyn's 21st Birthday Cake
6 eggs, separated
1-1/2 c. granulated sugar
1 c. sweet butter
4 c. flour
1/2 t. baking soda
1 c. sour cream
Juice and grated peel of 1 lemon
Lemon Glaze
1. Beat egg whites until foamy. Gradually beat in 3/4 c. sugar, beating
until stiff but not dry.
2. Cream butter with remaining 3/4 c. sugar until light and fluffy. Beat
in egg yolks all at once.
3. Combine flour and soda; alternately add to yolk mixture with sour cream.
Stir in lemon juice and peel. Fold egg whites into yolk mixture.
4. Turn into greased and floured 9-inch tube pan. Bake at 325 degrees
1-1*5 hours or until done. Cool 20 minutes before removing from pan.
5. Remove from pan and spoon Lemon Glaze over cake.
LEMON GLAZE
Finely grated peel of 1 lemon
Juice of 1-1/2 lemons
1/4 c. sugar
1/2 c. water
Combine lemon peel and juice, sugar and water in small saucepan. Bring
slowly to a boil, then simmer gently for 10 minutes. Slowly spoon hot
glaze over cake, letting it gradually absorb.
Makes 10-12 servings
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