| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Oil |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond flavor |
| 1/2 |
|
Lemon; rind of (approx) |
| 1 1/2 |
c |
Buttermilk |
| 2 |
tb |
(or more) poppyseeds |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
|
Lemon; juice and rind of |
|
|
Powdered sugar; enough to make thick (not too thick) |
INSTRUCTIONS
LEMON GLAZE
From: lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick)
Date: 17 Jan 1994 16:15:20 GMT
Mix all in the same bowl (again ...I use a wisk but you may have to put
some muscle in it!) Bake at 350 in a 9X13 inch pan for about 35 minutes or
until golden brown on top and springs back to touch. Ice with:
Lemon glaze: spread the cool cake with a thin coating of this glaze
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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