Name: Lemon Cake
Ingredients: 3 c All-Purpose Flour; Sifted; 2 ts Baking Powder; 1/2 ts Salt; 8 oz Butter; Unsalted; 2 c Granulated Sugar; 4 lg Eggs; 1 c Milk; 2 Lemons Rind; Finely Grated; 1/3 c Fresh lemon Juice; 2/3 c Granulated Sugar

As a philosophical idea, God’s decreeing of a thing has dominance over His seeing a thing beforehand. Even though…the word foreknowledge is more than pre-sight, we nonetheless cannot disregard the verity that God sees all things beforehand. Thus God’s seeing all things has forever been a reality to Him, and God’s determining all things has also been forever. These two have had eternal origins. As long as He has decreed, He has known; and as long as He has known, He has decreed. So, in one sense, we cannot put one philosophical idea ahead of the other in terms of time. Yet we can put one above the other in terms of dominance. If God has seen and determined at the same time, we cannot make His decreeing subservient to His knowing. The reason one is preceding the other in terms of force (not time) is that determination is a willful act of God, whereas seeing is a passive act. God cannot help but see all, but He wills to decree. Therefore what He determines, He sees; and what He sees, is determined. The force of decreeing a thing dominates the seeing.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

3	c	All-Purpose Flour; Sifted
2	ts	Baking Powder
1/2	ts	Salt
8	oz	Butter; Unsalted
2	c	Granulated Sugar
4	lg	Eggs
1	c	Milk
2		Lemons Rind; Finely Grated
1/3	c	Fresh lemon Juice
2/3	c	Granulated Sugar

INSTRUCTIONS

CAKE
ICING
Sometimes the best dessert after a big meal is meant to be refreshingly
light. Now this recipe is not necessarily light in ingredients, but it is
light in flavor with a tart-lemon aftertaste that only fresh citrus can
provide. It is certain to enhance all the savory goodness of a memorable
meal.
The Cook & Kitchen Staff recommend your serve this as your C=Contemporary
Thanksgiving Day Dinner Dessert, but it's a recipe you'll want to keep on
hand for any special occasion throughout the year.
Butter a 9" x 4 1/4" Tube or Bundt Pan and dust lightly with flour or fine,
dry bread crumbs and set aside. Pre-heat the oven to 350-F degrees. To
prepare cake batter mix together the sifted flour, baking powder and salt,
then set aside. In a large mixing bowl, beat butter until soft. Add the
sugar and continue to beat until well mixed. Beat in eggs, one at a time,
scraping the bowl as necessary. Add dry ingredients and continue to mix,
while slowly adding the milk to the batter.
When completely mixed, stir in the lemon rind. Turn the batter gently into
the prepared pan and level the pan by rotating it quickly. Bake for 1 hour
and 5-10 minutes, until cake tester comes out clean. Let the finished cake
stand in the pan for 5-minutes to cool, then cover with a baking rack and
turn cake upside down. Set rack over wax paper to prepare for icing.
To make the icing, mix the lemon juice with the sugar and brush all over
the top of the warm cake. The lemon cake will absorb the icing. Continue to
let the cake cool at least 2-3 hours and serve after lightly powdering the
surface with confectioners' sugar.
Variation: Prepare icing with 1/2 cup Key Lime juice for a great lime
flavor.
Happy Baking from The Cook & Kitchen Staff at http://www.recipe-a-day.com
From The Cook & Kitchen Staff at http://www.recipe-a-day.com by The Cook
<thecook@recipe-a-day.com> on Nov 21, 1997

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