Recipe by Sweet Diva MJ
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. : )
Top Review by Engrossed
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.
- 236.59 ml butter, softened
- 473.18 ml sugar
- 4 eggs
- 7.39 ml lemon extract
- 7.39 ml vanilla extract
- 709.77 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml milk
- 14.79 ml grated lemon peel
- 59.14 ml lemon juice
- 14.79 ml water
- 2.46 ml lemon extract
- 177.44 ml sugar
Directions See How It's Made
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Stir in lemon peel.
- Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer.
- Place waxed paper under rack.
- Combine glaze ingredients; drizzle over the warm cake.
- Cool completely before serving.
- Yield: 12-16 servings.