Recipe - Lemon Picnic Cake X

Pat dwigans
4 lg Eggs seperated
2 cup Sugar
1 cup Butter,softened
3 cup Flour
2 teaspoon Baking powder
1 cup Milk
2 teaspoon Grated lemon peel
1 tablespoon Lemon juice
1 tablespoon Vanilla
glaze
1/3 cup Sugar
1/3 cup Lemon juice
1 tablespoon Grated lemon peel
Fresh berries

Heat oven to 350. Beat egg whites at high speed, scrapping bowl often, just
until stiff peaks form, 23 minutes. Set aside

Combine the 2 cups sugar and the butter, beat at medium speed until creamy.
Add egg yolks, continue beating until creamy.

mix together the flour and baking powder, reduce speed to low, beat
gradually adding flour mixture alternatley with milk to butter mixture,
until well blended. Add lemon peel, lemon juice and vanilla. Continue
beating until well mixed. By hand gently fold in the egg whites

Pour batter into greased and floured 12 cup bundt or 10 inch tube pan. Bake
for 5065 minutes or until toothpick inserted in center comes out clean

glaze IN 1 quart saucepan stir together all glaze ingredients except
berries. Cook over medium heat, stirring occasionally, until sugar is
dissolved about 34 minutes. with tooth pick poke holes in top of cake;
pour glaze over cake. Cool 15 minutes, remove from pan. Serve with fresh
berries.

Recipe from Land o Lakes published in the Franklin, In Daily journal

Posted to TNT Prodigy's Recipe Exchange Newsletter by
patdwigans_om@juno.com (patricia a dwigans) on Jul 28, 1997