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Ingredients:
- 1 cup butter
- 1 1/2 cups granulated sugar
- 1/3 cup lemon juice
- 5 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- .
- Glaze
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Preparation:
In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy. Beat in the 1/3 cup lemon juice until well blended. Bet in eggs, one at a time, beating well after each addition.
In another bowl, sift together the flour, baking powder, and salt. Add the flour mixture to the first mixture, a little at a time, alternating with the milk. Pour batter into a greased 12-cup Bundt cake pan. Bake in a preheated 350° oven for 50 to 60 minutes, or until cake springs back when touched with a finger. Also, cake will slightly pull away from sides of pan. Cool for 5 minutes in the pan; invert and cool completely on a rack.
Glaze:
Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.
Glaze:
Blend confectioners' sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.
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