Recipe - Easy 62nd Street Lemon Cake

3 tablespoon Fine dry breadcrumbs; for
pan
3 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1 cup Unsalted butter; softened
2 cup Sugar
4 lg Eggs
1 cup Milk
1 tablespoon Finely grated lemon peel

GLAZE
1/3 cup Fresh lemon juice
2/3 cup Sugar

Place 1 oven rack onethird up from bottom of oven. Heat to 350°. Grease a
12cup bundt or tube pan. Coat with bread crumbs, shaking out excess.

Mix flour, baking powder and salt in a medium bowl. In a large bowl with
mixer on medium speed, beat butter and sugar until creamy. Add eggs 1 at a
time, beating after each and scraping down sides of bowl as necessary
(mixture may look curdled, that's ok). On low speed, add flour mixture in 3
additions alternately with the milk in 2 additions, beating only until
blended after each addition. Stir in lemon peel.

Scrape batter into prepared pan. Level batter by rotating pan briskly from
left to right and right to left. Bake 1 hour and 510 minutes until a
toothpick inserted in center of cake comes out clean. Cool cake in pan 5
minutes, then cover with a rack and invert. Remove pan, leaving cake upside
down on rack. Place over a large piece of foil or waxed paper and prepare
glaze.

Glaze: Mix lemon juice and sugar. Brush all over hot cake (cake will absorb
Glaze). Let cook completely before transferring to a cake plate.

Recipe by: Woman's Day 2/1/98

Posted to EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998