Name: Lemon Glazed Butter Cake
Ingredients: 1 c Butter Or Margarine -- at; Room temperature; 1 1/4 c Sugar; 3 lg Eggs; 2 ts Baking Powder; 2 ts Lemon Peel -- grated; 3/4 ts Almond Extract; 3 c All-Purpose Flour; 1 c Milk; 3/4 c Lemon Juice; 1 lb Powdered Sugar -- unsifted

If you have been truly born again you have a new and holy nature, and you are no longer moved towards sinful objects as you were before. The things that you once loved you now hate, and therefore you will not run after them. You can hardly understand it but so it is, that your thoughts and tastes are radically changed. You long for that very holiness which once it was irksome to hear of; and you loathe those vain pursuits which were once your delights. The man who puts his trust in the Lord sees the pleasures of sin in a new light. For he sees the evil which follows them by noting the agonies which they brought upon our Lord when He bore our sins in His own body on the tree. Without faith a man says to himself, 'This sin is a very pleasant thing, why should I not enjoy it? Surely I may eat this fruit, which looks so charming and is so much to be desired.' The flesh sees honey in the drink, but faith at once perceives that there is poison in the cup. Faith spies the snake in the grass and gives warning of it. Faith remembers death, judgment, the great reward, the just punishment and that dread word, eternity.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cakes	10	Servings

INGREDIENTS

1	c	Butter Or Margarine — at
		Room temperature
1 1/4	c	Sugar
3	lg	Eggs
2	ts	Baking Powder
2	ts	Lemon Peel — grated
3/4	ts	Almond Extract
3	c	All-Purpose Flour
1	c	Milk
3/4	c	Lemon Juice
1	lb	Powdered Sugar — unsifted

INSTRUCTIONS

LEMON GLAZE
In a bowl, combine butter and sugar; beat with an electric mixer on high
speed until fluffy, about 5 minutes. Beat in eggs, 1 at a time, then mix in
baking powder, lemon peel, and almond extract.  With mixer on low speed,
add flour and milk alternately, beating well after each addition. With a
flexible spatula, scrape batter into a heavyily buttered and floured 10-cup
plain or decorative tube pan.  Tap pan smartly on counter several times to
level batter and get rid of any air pockets. Bake on center of rack of a
325 degree oven until cake begins to pull from pan sides, about 1 hour.
Meanwhile, in a large bowl, smoothly blend 3/4 cup lemon juice into 1 pound
ofunsifted powdered sugar.  Set aside for glazing. Set pan on a rack and
let cool for 5 minutes. Run a sharp knife around edge of tube to loosen
center of cake from pan. Place rack on top of pan and invert gently to
release cake from pan. Invert again to return cake to pan. With a thin
wooden skewer, pierce through cake at 1-inch intervals. Pour all but 1/2
cup of lemon glaze over hot cake. Let cool completely on rack, at least 6
hours, then invert cake onto a serving plate and remove pan. Stir reserved
glaze and spoon evenly over top of cake. Serve, or cover airtight and let
stand until next day. Garnish with lemon slices and grapes (if desired);
cut into thin slices.
Recipe By     : The Best of Sunset - Page 14
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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