Yield: 12 Servings
|3 tablespoons||Fine dry breadcrumbs; for pan|
|3 cups||All-purpose flour|
|2 teaspoons||Baking powder|
|1 cup||Unsalted butter; softened|
|1 tablespoon||Finely grated lemon peel|
|⅓ cup||Fresh lemon juice|
Place 1 oven rack one-third up from bottom of oven. Heat to 350°. Grease a 12-cup bundt or tube pan. Coat with bread crumbs, shaking out excess.
Mix flour, baking powder and salt in a medium bowl. In a large bowl with mixer on medium speed, beat butter and sugar until creamy. Add eggs 1 at a time, beating after each and scraping down sides of bowl as necessary (mixture may look curdled, that's ok). On low speed, add flour mixture in 3 additions alternately with the milk in 2 additions, beating only until blended after each addition. Stir in lemon peel.
Scrape batter into prepared pan. Level batter by rotating pan briskly from left to right and right to left. Bake 1 hour and 5-10 minutes until a toothpick inserted in center of cake comes out clean. Cool cake in pan 5 minutes, then cover with a rack and invert. Remove pan, leaving cake upside down on rack. Place over a large piece of foil or waxed paper and prepare glaze.
Glaze: Mix lemon juice and sugar. Brush all over hot cake (cake will absorb Glaze). Let cook completely before transferring to a cake plate.
Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998