Description
This seems to be the world's best recipe for lemon cake. I made it for an office party and everybody asked me for the recipe. It comes out moist and delicious!
Source: summer desserts by joni schockett 1996
Instructions
- Cake: preheat oven to 350 degrees f
- Generously grease and flour a bundt pan
- In a mixmaster, mix all the ingredients on low until blended
- Then beat for three minutes on medium speed
- Pour batter into bundt pan
- Tilt pan and swirl batter around the outside rim about one inch above the batter
- This helps the cake bake higher and flatter
- Bake at 350 degrees f just until cake tester comes out clean
- Be careful not to overbake
- Glaze: combine juice and sugar and mix well with a wire whisk or fork
- I mix it in a large glass measuring cup that has a spout
- It makes the next step easier
- While the cake is still in the pan and hot, poke deep holes into the cake with the handle of a wooden spoon or anything that is round and about 1 / 3- inch in diameter
- Make the holes starting about 1- inch from the edge and about 1- inch apart
- Make about three rows of holes that zig zag so they are not in straight lines
- Pour about 1 scant cup of the glaze slowly into the holes and over the cake
- Let the cake sit for about 15 minutes
- Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen
- Let it sit for a few minutes and the cake should easily release
- Drizzle the rest of the glaze on top