Mrs. Filberf's Lemon Coffeecake

Mix flour, sugar, baking powder and salt in large bowl. Add margarine, buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10•inch greased and floured bundt pan. Bake in preheated 375°F oven for 40•45 minutes, until a'cake tester inserted' in cake comes out clean. Coolon wire rack 15 minutes; remove from pan. In small bowl combine confectioners' sugar and lemon juice; stir until smooth. When cake' is completely cool, dfizzte with lemon glaze and garnish as desired. YIELD: 16 to 18 servings

Mrs. Filberf's Lemon Coffeecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups unsifted all-purpose flour

  • cups sugar

  • 1

    tablespoon plus 2 teaspoons baking powder

  • ½

    teaspoon salt

  • ½

    cup Mrs. Filbert's

  • Margarine, softened

  • cups buttermilk or skim milk

  • 1

    tablespoon grated lemon rind

  • 4

    egg whites

  • ¾

    cup confectioners' sugar

  • 1

    tablespoon plus 1 teaspoon lemon juice

Directions

Mix flour, sugar, baking powder and salt in large bowl. Add margarine, buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10•inch greased and floured bundt pan. Bake in preheated 375°F oven for 40•45 minutes, until a'cake tester inserted' in cake comes out clean. Coolon wire rack 15 minutes; remove from pan. In small bowl combine confectioners' sugar and lemon juice; stir until smooth. When cake' is completely cool, dfizzte with lemon glaze and garnish as desired. YIELD: 16 to 18 servings


Nutrition

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