Sunday, April 30, 2006
Glazed Lemon Cake

1/2 cup butter, softened
1/2 cup sugar
2 eggs separated
1/4 cup lemon juice
1 teaspoon grated lemon peel (I used 1 teaspoon lemon extract instead)
1 cup all-purpose flour
2 teaspoons baking powder

1/2 cup powdered sugar
2 tablespoons lemon juice

Heat oven to 375. Grease and flour 4-1/2 cup fluted tube pan. In medium bowl, beat butter and sugar at medium speed until creamy and blended. Add egg yolks one at a time, beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl, whisk together flour and baking powder; stir into butter mixture. In clean medium bowl, beat egg whites at medium-high speed until firm but not stiff peaks form. Stir one-fourth of the egg whites into butter mixture to lighten batter; gently fold in remaining egg whites. Spread batter in pan. Bake 25-25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Meanwhile, in small bowl, whisk together all glaze ingredients. Invert cake onto wire rack. Prick top with fork or toothpick; brush with glaze. Cool completely.

Sweetnicks' Note: Light and airy, a definite repeater.

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