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The tang of a big butter cake.

Fresh lemons give a refreshing edge to this handsome cake. Aromatic lemon peel goes into the batter; tart lemon juice turns powdered sugar into a thin glaze that soaks into the baked cake, adding moistness as well as flavor. The cake freezes nicely if you want to make it well ahead.

Lemon-glazed Butter Cake 1 cup (1/2 lb.) butter or margarine, at room temperature 1-1/4 cups granulated sugar 3 large eggs 2 teaspoons baking powder 2 teaspoons gyrated lemon peel 3/4 teaspoon almond extract 3 cups all-purpose flour 1 cup milk Lemon glaze (directions follow) Lemon slices Citrus leaves, washed and dried

In a bowl, combine butter and sugar; beat with an electric mixer on high speed until fluffy, about 5 minutes. Beat in eggs, one at a time, then mix in baking powder, lemon peel, and almond extract. On low speed, add flour and milk alternately, beating well after each addition.

With a rubber spatula, scrape batter into a heavily buttered and flour-dusted 10-cup plain or decorative tube pan. Tap pan smartly on counter several times to level batter and get rid of any air pockets.

Bake in the center of a 325 [deg.] oven until cake begins to pull from pan sides, about 1 hour. Set pan on a rack and let stand for 5 minutes. Run a sharp knife around edge of tube to loosen center of cake from pan. Place the rack on top of pan and invert gently to release cake from pan. Invert again to return cake to pan.

With a thin wooden skewer, pierce through cake at 1-inch intervals. Pour all but 1/2 cup of the lemon glaze over the hot cake. Let cool completely, at least 6 hours, then invert cake onto serving plate and remove pan. Stir reserved glaze and spoon evenly over top of cake. Garnish with lemon slices and leaves. Slice cake thinly and serve (or cover and let stand as long as overnight). Makes 10 to 12 servings.--Olivia Solnordal, Hayward, Calif.

Lemon glaze. Smoothly blend 3/4 cup lemon juice into 3-1/2 cups (1 lb.) unsifted powdered sugar.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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