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Glazed Lemon Cake

cakes, baking

1 cup butter; softened
2 cups granulated sugar
4 eggs
2 tablespoons grated lemon rind
1 teaspoon vanilla
3 cups all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 1/4 cups milk
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1 1/2 cups icing sugar
2 tsp grated lemon rind
1/4 cup lemon juice

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 13- x 9-inch metal cake pan. Bake in centre of 350°F oven for 35 to 40 minutes or until tester inserted in centre comes out clean. TOPPING: In bowl, whisk together icing sugar, lemon rind and juice. With skewer, poke holes all over top of cake. Spoon sugar mixture evenly over top, smoothing with back of spoon. Let cool completely. Serve with vanilla ice cream or whipped cream and a dollop of lemon curd-.for lemon lovers.

Contributor: Canadian Living Magazine, July, 2001

Yield: 12 to 16 servin

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