Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a moist, luscious and lemony cake that is indescribably good. Ingredients:
1/4 cup fine dry breadcrumb (perfect to toast day old bread and then crush in the food processor) |
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 lb butter |
2 cups sugar |
4 eggs |
1 cup milk |
2 tablespoons lemon rind (fresh grated, about four lemons five might be superb.) |
1/2 cup fresh lemon juice (approximately two lemons) |
3/4 cup sugar |
Directions:
1. Preheat oven to 325°F.
2. Butter 9 inch tube pan and coat with bread crumbs.
3. Sift flour, baking powder, salt and set aside.
4. Cream butter, sugar and beat in eggs one at a time.
5. Add dry ingredients alternatively with milk.
6. Stir in lemon rind.
7. Pour batter in pan,.
8. Bake approximately 1 hour until done.
9. Allow cake to cool.
10. Invert cake onto cake plate and apply (drip) glaze to bottom and sides.
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