| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Unsalted butter; at room temperature |
| 2 | c | Sugar |
| 1 1/2 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 4 | lg | Eggs |
| 3 | Egg yolks | |
| 1/2 | c | Buttermilk |
| 1 | tb | Grated lemon zest |
| 1 | tb | Strained lemon juice |
| 1 | ts | Vanilla extract |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1/3 | c | Lemon juice |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
BATTER LEMON GLAZE One 10-inch Bundt pan, buttered and floured. Set a rack in the middle level of the oven and preheat to 325 degrees. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and wrap for storage. Yield: One 10-inch Bundt, about 16 servings NOTES : Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9031 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”