| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
16 |
Servings |
INGREDIENTS
|
|
Pat dwigans |
| 4 |
lg |
Eggs seperated |
| 2 |
c |
Sugar |
| 1 |
c |
Butter,softened |
| 3 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
c |
Milk |
| 2 |
ts |
Grated lemon peel |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Vanilla glaze– |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Lemon juice |
| 1 |
tb |
Grated lemon peel |
|
|
Fresh berries |
INSTRUCTIONS
Heat oven to 350. Beat egg whites at high speed, scrapping bowl often, just
until stiff peaks form, 2-3 minutes. Set aside
Combine the 2 cups sugar and the butter, beat at medium speed until creamy.
Add egg yolks, continue beating until creamy.
mix together the flour and baking powder, reduce speed to low, beat
gradually adding flour mixture alternatley with milk to butter mixture,
until well blended. Add lemon peel, lemon juice and vanilla. Continue
beating until well mixed. By hand gently fold in the egg whites
Pour batter into greased and floured 12 cup bundt or 10 inch tube pan. Bake
for 50-65 minutes or until toothpick inserted in center comes out clean
glaze IN 1 quart saucepan stir together all glaze ingredients except
berries. Cook over medium heat, stirring occasionally, until sugar is
dissolved about 3-4 minutes. with tooth pick poke holes in top of cake;
pour glaze over cake. Cool 15 minutes, remove from pan. Serve with fresh
berries.
Recipe from Land o Lakes published in the Franklin, In Daily journal
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
patdwigans_om@juno.com (patricia a dwigans) on Jul 28, 1997
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”