Yield: 12 Servings
|6 larges||Eggs; separated carefully|
|2 teaspoons||Lemon extract|
|\N \N||Juice of 1 lemon|
Beat egg whites stiff. Cream sugar, butter and add egg yolks one at a time.
Blend after each addition. Add the lemon extract. Sift dry ingredients and add alternately to cake batter with buttermilk, beginning and ending with flour mixture. Fold in egg whites carefully. Bake in well sprayed bundt pan at 350° for 1 hour OR 325° for 1 hour and 30 minutes. Use cake tester.
GLAZE: Cook sugar and water until it forms a syrup, add juice of 1 lemon.
Pour over cake while still warm. If you poke a few holes with cake tester or toothpick the glaze will soak into the cake.
Recipe by: Tootie's Special Recipe Collection Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@... (MRS IRA M DENNIS) on Jan 25, 1998