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Glazed Lemon Cake




Source of Recipe


Cooking Pleasures, April/May 2006






List of Ingredients



• CAKE:
  
• 1/2 cup butter, softened
  
• 1/2 cup sugar
  
• 2 eggs, separated
  
• 1/4 cup lemon juice
  
• 1 tsp grated lemon peel
  
• 1 cup all-purpose flour
  
• 2 tsps baking powder
  
• GLAZE:
  
• 1/2 cup powdered sugar
  
• 2 T lemon juice
  






Instructions



1. Heat oven to 375 degrees. 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.
   
2. 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.
   
3. Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes.
   
4. Meanwhile, in small bowl, whisk together all glaze ingredients.
   
5. Invert cake onto wire rack. Prick top with fork or toothpick; brush with glaze. Cool completely.
   






Final Comments


8 servings

TIP *If you can't find a 4 1/2 - cup fluted tube pan, cake can be baked in a 6-cup fluted tube pan, but it will be lower in height.