Mrs. Filberf's Lemon Coffeecake
By sandrac-2
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
Ingredients
- 3 cups unsifted all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon plus 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Mrs. Filbert's
- Margarine, softened
- 11/2 cups buttermilk or skim milk
- 1 tablespoon grated lemon rind
- 4 egg whites
- 3/4 cup confectioners' sugar
- 1 tablespoon plus 1 teaspoon lemon juice
Details
Preparation
Step 1
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
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