3 tb Fine dry breadcrumbs; for
-pan
3 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 c Unsalted butter; softened
2 c Sugar
4 lg Eggs
1 c Milk
1 tb Finely grated lemon peel
-GLAZE-
1/3 c Fresh lemon juice
2/3 c Sugar
Place 1 oven rack one-third up from bottom of oven. Heat to 350. Grease a
12-cup 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 5-10 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.
Yields
12 Servings