1 c Sweet Butter
1 1/2 c Sugar
4 lg Eggs
3 c Flour, Sifted
2 ts Baking Powder
1/2 ts Salt
1 c Whole Milk
2 Lemons, Zest Only, Grated
-GLAZE-
1/3 c Cognac
1/3 c Lemon Juice
1/2 c Sugar
Preheat the oven to 350 degrees. Butter and flour a 9″ cake pan.
Cream the butter and sugar together. Beat the eggs in one at a time.
Sift the flour, baking powder and salt together. Add to the butter
mixture in thirds, alternating with the milk and beating until smooth
after each addition. Stir in the lemon zest. Pour the batter into the
pan. Bake until the cake tests done (about 1 hour). Remove from the
oven and let sit for several minutes. Turn onto a rack. Stir the
glaze ingredients together until the sugar dissolves. Brush onto the
cake. Allow to cool.
Yields
1 Cake