Zesty Lemon Cake

Submitted By: Shirley L. Revis

Ingredients

• 3 tablespoons plain dry bread crumbs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• teaspoon salt
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup milk

1 tablespoon grated lemon peel

1 teaspoon lemon extract

1/3 cup fresh lemon juice (1 to 2 lemons)

2/3 cup sugar

Instructions

Preheat oven to 350°. Grease a tube pan and coat with bread crumbs. In a medium bowl, mix flour, baking powder, and salt; set aside. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each. Mixture may look curdled.
On low speed, add flour mixture in three additions with the milk, beating only until blended. Stir in lemon peel; add lemon extract. Scrape batter into tube pan and shake to level. Bake for 50 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool five minutes. Remove from pan. Place waxed paper under cake. Heat lemon juice and / cup sugar in a small saucepan to make a glaze. Brush over entire cake. Remove waxed paper.