| 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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