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Mrs. Filberf's Lemon Coffeecake

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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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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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