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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 t Baking powder
4 Eggs
3 Egg yolks
1/2 c Buttermilk
1 T Grated lemon zest
1 T Strained lemon juice
1 t Vanilla extract
1/2 c Water
1/2 c Sugar
1/3 c Lemon juice
2 t Vanilla extract

INSTRUCTIONS

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

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