Glazed Lemon Cake
By The Canadian Living Test Kitchen
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This recipe makes 16 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 1 cup butter , softened1 1cup cupbutter, softened
- 2 cups sugar 2 2cups cupssugar
- 4 eggs 4 4eggeggs
- 2 tbsp lemon rind , grated2 2tbsp tbsplemon rind, grated
- 1 tsp vanilla 1 1tsp tspvanilla
- 3 cups flour 3 3cups cupsflour
- 1 tbsp baking powder 1 1tbsp tbspbaking powder
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1-1/4 cups milk 1-1/4 1-1/4cups cupsmilk
- Topping:
- 1/2 cups icing sugar 1/2 1/2cups cupsicing sugar
- 2 tsp lemon rind , grated2 2tsp tsplemon rind, grated
- 1 tbsp lemon juice 1 1tbsp tbsplemon juice
Preparation
Preheat oven to 350°F (180°C).
In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
Pour batter into greased and floured 10-inch (3 L) bundt pan. Bake in centre of oven for 50 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack to cool.
Topping:
In bowl, whisk together icing sugar, lemon rind and juice. Drizzle over top of cake.