Wednesday, March 28, 2007

Glazed Lemon Cake

This is a nice light cake. It goes very well with tea in the afternoon. Also, you can serve the cake with blueberries, raspberries, or strawberries.

Cake Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup flour
2 teaspoon baking powder

Cake Instructions

Beat butter and sugar until creamy and blended. Add egg yolks, one at a time , beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl whisk together flour and baking powder. Fold into butter mixture. In clean medium bowl, beat egg whites until firm but before peaks form. Stir one-fourth of egg whites into butter miture to lighten batter, then gently fold in remaining egg whites. Spread batter in a greased fluted 4 1/2 or 5 cup pan. Bake at 375 degrees for 20-25 minutes. Cool on a wire rack 5 minutes before removing from pan. Glaze while still warm.

Glaze Ingredients

1/2 cup icing sugar
2 tablespoons lemon juice

Glaze Instructions

Whisk together icing sugar and lemon juice until smooth. Pour over warm cake before serving.

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