Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

From Taste of Home. Living in Florida means I usually have a source for fresh lemons even though I don't have a lemon tree. Those who do usually have an over-abundance and are happy to share their bounty. If not, it's easy to find local growers selling their fresh citrus. It really makes a difference in the lemony flavor, but this is still good if you can't get fresh. : )

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Beat in extracts.
  4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  5. Stir in lemon peel.
  6. Pour into a greased and floured 10-in. fluted tube pan.
  7. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
  9. Place waxed paper under rack.
  10. Combine glaze ingredients; drizzle over the warm cake.
  11. Cool completely before serving.
  12. Yield: 12-16 servings.
Most Helpful

5 5

Mmm...This is a GREAT cake! I made it as directed using half sugar half Splenda in the cake and glaze. I also poked holes in the cake still in the pan and poured the glaze on it then. This cake has a wonderful dense soft texture and a light buttery lemon flavor. Everyone at my work devoured it! Made for the Beverage tag game.