Glazed Lemon Cake

By á-7024

Nora Becevel's Recipe

Ingredients

• Cake:
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 2 tablespoons grated lemon rind
• 1 teaspoon vanilla extract
• 3 cups flour
• 1 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup lemon liqueur
• 3/4 cups milk
• Topping:
• 1/2 cup icing sugar
• 2 teaspoons grated lemon rind
• 1 tablespoon lemon liqueur

Preparation

Step 1

Cake:
Preheat oven to 350. Grease and flour a 3L bundt pan. In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each. Beat in lemon rind and vanilla. In a separate bowl, mix together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk and liqueur, making 3 additions of flour and 2 of milk/liqueur. Pour batter into bundt pan. Bake in center 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 lemon liqueur. Drizzle over top of the cake.