Yield: 10 Servings
|1 cup||Butter Or Margarine -- at|
|2 teaspoons||Baking Powder|
|2 teaspoons||Lemon Peel -- grated|
|¾ teaspoon||Almond Extract|
|3 cups||All-Purpose Flour|
|¾ cup||Lemon Juice|
|1 pounds||Powdered Sugar -- unsifted|
In a bowl, combine butter and sugar; beat with an electric mixer on high speed until fluffy, about 5 minutes. Beat in eggs, 1 at a time, then mix in baking powder, lemon peel, and almond extract. With mixer on low speed, add flour and milk alternately, beating well after each addition. With a flexible spatula, scrape batter into a heavyily buttered and floured 10-cup plain or decorative tube pan.
Tap pan smartly on counter several times to level batter and get rid of any air pockets. Bake on center of rack of a 325 degree oven until cake begins to pull from pan sides, about 1 hour. Meanwhile, in a large bowl, smoothly blend ¾ cup lemon juice into 1 pound ofunsifted powdered sugar. Set aside for glazing. Set pan on a rack and let cool for 5 minutes. Run a sharp knife around edge of tube to loosen center of cake from pan. Place rack on top of pan and invert gently to release cake from pan. Invert again to return cake to pan.
With a thin wooden skewer, pierce through cake at 1-inch intervals.
Pour all but ½ cup of lemon glaze over hot cake. Let cool completely on rack, at least 6 hours, then invert cake onto a serving plate and remove pan. Stir reserved glaze and spoon evenly over top of cake. Serve, or cover airtight and let stand until next day.
Garnish with lemon slices and grapes (if desired); cut into thin slices.
Recipe By : The Best of Sunset - Page 14