Ingredients
-
1
-
1 1/4
-
3
-
1
-
2
-
1
-
1
-
3
-
3/4
-
1
-
-
-
-
-
Directions
Rich Lemon Cake,This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask “what can I bring?”,I can’t say enough about this cake! The almond flavor was delicious and the lemon glaze just put it over the top. For the glaze used the juice of two lemons and 1.5 cups of powdered sugar. I didn’t have much trouble getting it out of the bundt ban. Might have baked it for just a couple of minutes longer. I happened to have buttermilk so used that instead of regular milk. Homemade cakes rule! Would make again.,Perfect in every way! A rich, moist, tender butter cake with just the right amount of lemon flavor. I did add a little more zest because my lemon tree is producing like crazy and I have lemons to burn. Very easy to make. Excellent with coffee or tea. Thanks for sharing the recipe!
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Steps
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1
Done
|
Preheat the Oven to 325 Degrees and Grease and Flour a 9-Inch Tube Pan or Bundt Cake Pan. |
|
2
Done
|
Beat the Butter and Sugar in a Large Bowl Until Light and Fluffy. |
|
3
Done
|
Beat in the Eggs One at a Time, Mixing Well Until They Are Incorporated. |
|
4
Done
|
Mix in the Lemon Zest, Baking Powder, and Almond Extract. |
|
5
Done
|
Add the Milk and Flour in Alternating Doses, Starting and Ending With the Milk, and Mixing Very Well After Each Addition. |
|
6
Done
|
Pour the Batter Into the Prepared Pan. |
|
7
Done
|
Bake For 1 Hour, or Until the Cake Is Browned and the Sides of the Cake Have Pulled Away Slightly from the Sides of the Pan. |
|
8
Done
|
While the Cake Is Baking, Mix Together the Lemon Juice and Powdered Sugar Until Smooth. |
|
9
Done
|
Set Aside. |
|
10
Done
|
Remove the Cake from the Oven and Poke Small Holes Into the Top of the Cake Using a Wooden or Metal Skewer or Cake Tester. |
