| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Pound |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unsalted butter, rm temp |
| 8 |
oz |
Cream cheese, rm temp |
| 3 |
c |
Sugar |
| 1/4 |
c |
Fresh lemon juice |
| 1 1/2 |
tb |
Vanilla extract |
| 1 |
tb |
Grated lemon peel |
| 6 |
|
Large eggs |
| 3 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
| 1 3/4 |
c |
Powdered sugar |
| 3 |
tb |
Milk |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
CAKE:
GLAZE:
FOR CAKE: Prehead oven to 350F. Grease and flour 10-inch-diameter angel
food cake pan. Using electric mixer, cream butter in large bowl until
light. Add cream cheese and beat until well combined. Add sugar and beat
until light and fluffy, about 3 minutes. Add lemon juice, vanilla and lemon
peel. Add eggs 2 at a time; beat until combined. Add flour and salt and
beat just until batter is smooth and creamy. Spoon batter into prepared
pan. Bake until tester inserted near center comes out clean, about 1 1/2
hours. Cool cake in pan on rack 15 minutes. Turn out cake onto rack and
cool.
FOR GLAZE: Mix all ingredients in small bowl until smooth. Spoon over
cake, allowing glaze to drip down sides. Let stand until glaze sets, about
30 minutes (Can be made 8 hours ahead. Cover and let stand at room
temperature).
Gourmet Magazine
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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