Fresh Lemon Tea Cake
2 medium lemons
2 c. sugar
1 c. margarine or butter (2 sticks) softened
3-1/2 c. cake flour
1-1/4 c. milk
1-1/2 tsp baking powder
2 tsp lemon extract
6 large egg yolks
1-1/2 c. Confectioners' sugar
Preheat oven to dg325. Grease 9 inch tube pan. From 1 lemon, grate
peel and squeeze juice. Reserve juice for icing later.
In large bowl with mixer at low speed beat sugar and margarine or
butter just until blended. Increase speed to high. Beat until light
and fluffy, about 10 minutes, scraping bowl often with rubber spatula.
Reduce speed to low. Add lemon peel, cake flour, milk, baking powder,
lemon extract and egg yolks. Beat until well mixed, constantly
scraping bowl with spatula. Increase speed to high. Beat 2 minutes,
occasionally scraping bowl.
Spoon batter into pan. Bake 1 hour and 15 minutes (75 minutes) or
until tests clean. Cool cake in pan on wire rack 10 minutes. Remove
cake from pan. Cool completely on rack.
Icing: In medium bowl with spoon mix Confectioners' sugar and enough
reserved lemon juice until smooth and a thick but spreadable
consistency. With small metal spatula, spread icing over top of cake.
Grate peel from remaining lemon and use to garnish top of cake.
Makes 16 servings about 355 calories.
Happy baking!
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
