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Title: Lemon Picnic Cake X
Categories: Cake
Yield: 16 Servings
| Pat dwigans | ||
| 4 | lg | Eggs seperated |
| 2 | c | Sugar |
| 1 | c | Butter,softened |
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Milk |
| 2 | ts | Grated lemon peel |
| 1 | tb | Lemon juice |
| 1 | tb | Vanilla -glaze-- |
| 1/3 | c | Sugar |
| 1/3 | c | Lemon juice |
| 1 | tb | Grated lemon peel |
| Fresh berries |
Heat oven to 350. Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2-3 minutes. Set aside
Combine the 2 cups sugar and the butter, beat at medium speed until creamy. Add egg yolks, continue beating until creamy.
mix together the flour and baking powder, reduce speed to low, beat gradually adding flour mixture alternatley with milk to butter mixture, until well blended. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. By hand gently fold in the egg whites
Pour batter into greased and floured 12 cup bundt or 10 inch tube pan. Bake for 50-65 minutes or until toothpick inserted in center comes out clean
glaze IN 1 quart saucepan stir together all glaze ingredients except berries. Cook over medium heat, stirring occasionally, until sugar is dissolved about 3-4 minutes. with tooth pick poke holes in top of cake; pour glaze over cake. Cool 15 minutes, remove from pan. Serve with fresh berries.
Recipe from Land o Lakes published in the Franklin, In Daily journal By fatfree-request@fatfree.com on Jun 16, 1997
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