Recipe - Lemon Poundcake

1 pound Margarine
1 pound Sugar
1 pound Flour
7 Eggs; (depends of size) (up
to 8)
1 teaspoon (heaped) baking powder (not
baking soda!)
2 Untreated lemons; (up to 3)

GLAZE
2 Untreated lemons; (up to 3)
One half pound Confectioners sugar; (up to
1)
Water or more lemons

Cream margarine (I hate the taste of butter in this cake) well, add sugar
and eggs and cream well. Mix flour and baking powder and sift into mass
little by little mixing very well. Grate peel from lemons and mix in too.

Grease a bundtpan and pour the batter into it. As I normally do this dough
with 250 g flour etc. instead of 454 g I use a 9" pan. For this amount this
would mean a 12.5" pan. Preheat oven and bake for about 1 hour at 180220
degree C (356432 F) until the toothsticktest says it is done.
Glaze: Now juice the lemons, warm the juice slightly and dissolve
confectioners sugar into it. Add enough sugar to make a thin slurry and use
this to bind the crumbs of the cake with a brush. Add more sugar until you
have a thick slurry and pour or brush onto the cake. If the glaze is too
sour add water. If you have not enough fluid add either water or more
juice. I prefer to glaze only the top and upper third of my cake.

Posted to FOODWINE Digest by caba@squirrel.han.de (Carmen Bartels) on Dec
1, 1997