| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Applesauce |
| 1/2 |
c |
Butter, softened |
| 2 |
c |
Sugar |
| 3/4 |
c |
Egg beaters® 99% egg substitute |
| 3 |
c |
Flour, Sifted |
| 1/2 |
tb |
Baking soda |
| 1/2 |
tb |
Salt |
| 14 |
tb |
Buttermilk, dried |
| 1 |
c |
Water |
| 2 |
tb |
Lemon peel, grated |
| 2 |
tb |
Fresh lemon juice |
| 1 |
c |
Powdered sugar |
| 1/2 |
c |
Fresh lemon juice |
INSTRUCTIONS
LEMON ICING
Preheat oven to 325 degrees. In a very large bowl, cream butter (or
margarine) until very light; slowly add sugar until mixture is very light
and fluffy. Beat in eggs one at a time. In another bowl, sift flour, baking
soda and salt together. Add flour mixture alternately with buttermilk to
butter mixture. Begin and end with flour. Mix in lemon peel and juice. Pour
batter into greased and floured 10-inch tube or 12-inch bundt pan. Bake for
65-75 minutes or until toothpick inserted in center comes out clean. Place
pan on rack for 10 minutes to cool. Turn cake out of pan onto rack. Spread
with as much lemon icing as the cake can absorb (about a third of the
icing) Allow cake to cool completely then frost with remaining icing.
ICING: Blend sugar and lemon juice together and drizzle over cooled lemon
cake
Recipe by: Jo Anne Merrill
Posted to Digest eat-lf.v097.n042 by Katherine Rodman <afn25136@afn.org> on
Feb 12, 1997.
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