Skip Navigation Links
  Skip Navigation Links  

Recipe of the Month Desserts - Zesty Lemon Cake

  • 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

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.
Submitted By: Shirley L. Revis
Montgomery Farmers Co-op
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2024 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice