INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees and butter and flour a 1-quart kugelhopf
pan, knocking out excess flour. In a bowl whisk together flour,  baking
powder, salt, verbena (or zest), and zest. In another bowl  with an
electric mixer beat butter and sugar until light and fluffy.  Beat in
eggs, 1 at a time, beating well after each addition, and beat  in
vanilla. Beat in half of flour mixture. Beat in milk and lemon  juice
and beat in remaining flour mixture until just combined. Spoon  batter
into pan, smoothing top, and bake in middle of oven 45 to 55  minutes,
or until golden brown on top and a tester comes out clean.  Cool cake
in pan on a rack 15 minutes and invert into rack to cool  completely.
Make glaze while cake is cooling: In small bowl whisk  confectioners'
sugar, a little at a time, into lemon juice until  smooth and thick.
When cake is completely cooled, drizzle glaze over  cake and let it
drip down sides. Cake may be made 1 day ahead and  chilled, covered.
Serve cake at room temperature with strawberries.  This recipe yields
?? servings.  Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-D306 broadcast  04-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-06-1998
Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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