Lemon Tea Cake

A zesty delicious desert that is sure to please! Double the recipe for a standard size bundt pan.

• Ready In: 1 hr 15 mins
• Serves: 8-12
• Yields: 1 loaf

Ingredients

• 1⁄2 cup butter, softened
• 1  cup granulated sugar
• 2  eggs
• 1  teaspoon lemon zest
• 1 1⁄2 cups flour
• 1  teaspoon baking powder
• 1⁄2 cup milk

• Glaze

• 1⁄4 cup granulated sugar
• 3  tablespoons lemon juice
• 1  teaspoon lemon zest

Directions

1. Preheat oven 350. Grease & flour the sides of a loaf pan. Set aside.
2. In a large mixing bowl, cream the softened butter & the 1 cup sugar together with an electric mixer until fluffy. Add eggs and 1 tsp lemon peel. Beat the mixture well. Stir together flour and baking powder, add the flour & baking powder mixture to the sugar mixture alternately with milk, beating well after each addition.
3. Spread the batter in the prepared pan, and bake in 350 degree oven for 55-60 minute.
4. Make lemon glaze. Stir together sugar, lemon juice and lemon peel. Before removing cake from pan, poke holes in surface and spoon glaze over so that it soaks into the cake. Remove cake from pan onto a plate and spoon remaining glaze over the top. Best served hot!