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?"
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
- Beat the butter and sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well until they are incorporated.
- Mix in the lemon zest, baking powder, and almond extract.
- Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
- Pour the batter into the prepared pan.
- 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.
- While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
- Set aside.
- 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.
- Pour about 3/4 of the glaze over the top of the cake.
- Cool the cake completely in the pan.
- Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
- Pour the remaining glaze over the top of the unglazed part of the cake.
- Let sit at room temperature until the glaze dries.
- Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
- Serve at room temperature or chilled.
- Thawing Directions: Simply thaw overnight at room temperature.
Nutrition Facts : Calories 615.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 108, Sodium 270.1, Carbohydrate 101.8, Fiber 1.1, Sugar 70, Protein 6.8
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