1 pound Flour* = 4 cups
1 pound Sugar = 2 cups
1 pound Butter = 4 sticks
9 Eggs
1/2 teaspoon Lemon Extract
Preheat oven to 300 degrees. In a large mixing bowl. Cream the butter and sugar to the texture of whipped cream. Add one egg at a time until 5 have been added, beating each egg 2 1/2 minutes. Add the others 2 at a time, beating 2 1/2 minutes. Add lemon extract. Fold in flour, a cup at a time. Grease and flour cake, bundt or loaf pan. Bake at 300 degrees for 1 1/2 hours.
* Use self-rising flour
Lemon Glaze:
1½ cups powdered sugar
3 tablespoons lemon juice
1 lemon, finely zested
In a small bowl mix the confectioners' sugar, lemon juice and zest together until well blended. Use a toothpick or skewer, poke holes in the cake for the glaze to soak into.
Using a large spoon, spoon the glaze onto the cake and spread it around using the back of the spoon.
This recipe made 2 loaf pans and a 5-inch cake pan full!
Lemon Glaze:
1½ cups powdered sugar
3 tablespoons lemon juice
1 lemon, finely zested
In a small bowl mix the confectioners' sugar, lemon juice and zest together until well blended. Use a toothpick or skewer, poke holes in the cake for the glaze to soak into.
Using a large spoon, spoon the glaze onto the cake and spread it around using the back of the spoon.
Sounds great, and they look good too! Can't wait to try the recipe. I may sprinkle some blueberries in one of the pans, would be good with the lemon. Thanks for sharing!
ReplyDeleteI made these yesterday for a school bake sale, since they yield so much! They taste good, but they are missing something - salt, maybe? They also came out on the dry side, with all of the butter and eggs, I was expecting it to be pretty moist!
ReplyDeleteThey should have been very moist. Maybe back up on the cooking time. Also, did you use the glaze? Poking holes in the cakes and pouring the glaze over them, makes them even more moist.
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