Lemon Cake

-ICING-
1/3 c Fresh lemon Juice
2/3 c Granulated Sugar

Sometimes the best dessert after a big meal is meant to be refreshingly
light. Now this recipe is not necessarily light in ingredients, but it is
light in flavor with a tart-lemon aftertaste that only fresh citrus can
provide. It is certain to enhance all the savory goodness of a memorable
meal.

The Cook & Kitchen Staff recommend your serve this as your C=Contemporary
Thanksgiving Day Dinner Dessert, but it’s a recipe you’ll want to keep on
hand for any special occasion throughout the year.

Butter a 9″ x 4 1/4″ Tube or Bundt Pan and dust lightly with flour or fine,
dry bread crumbs and set aside. Pre-heat the oven to 350-F degrees. To
prepare cake batter mix together the sifted flour, baking powder and salt,
then set aside. In a large mixing bowl, beat butter until soft. Add the
sugar and continue to beat until well mixed. Beat in eggs, one at a time,
scraping the bowl as necessary. Add dry ingredients and continue to mix,
while slowly adding the milk to the batter.

When completely mixed, stir in the lemon rind. Turn the batter gently into
the prepared pan and level the pan by rotating it quickly. Bake for 1 hour
and 5-10 minutes, until cake tester comes out clean. Let the finished cake
stand in the pan for 5-minutes to cool, then cover with a baking rack and
turn cake upside down. Set rack over wax paper to prepare for icing.

To make the icing, mix the lemon juice with the sugar and brush all over
the top of the warm cake. The lemon cake will absorb the icing. Continue to
let the cake cool at least 2-3 hours and serve after lightly powdering the
surface with confectioners’ sugar.

Variation: Prepare icing with 1/2 cup Key Lime juice for a great lime
flavor.