
1 ½ C butter
3 C white sugar
5 eggs
3 C flour
½ tsp baking powder
1 C milk
1 tbsp lemon extract
1 tbsp grated lemon rind
Glaze:
¼ C soft butter
1 ¼ C icing sugar
2 tbsp lemon juice
1 tsp grated lemon rind
Combine butter and icing sugar. Stir in lemon juice and rind and mix until smooth.
Preheat oven to 350°F.
Cream the butter and slowly add the sugar and mix well. Add eggs, one at a time, beating after each addition. Stir in the lemon extract and lemon rind. Combine the dry ingredients and add to the butter mixture alternately with the milk.
Spread batter in a greased bundt pan and bake at 350°F for approximately 1 hour. When cake is cool, remove from pan and cover with the lemon glaze.
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