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Prep 25min
Total2hr55min
Servings16
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Ingredients
Cake
2
cups sugar
1
cup butter, softened
4
eggs
1
tablespoon grated lemon peel
3
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon salt
1/2
teaspoon baking soda
1
cup milk
Glaze
1/3
cup sugar
1/4
cup lemon juice
2
tablespoons butter
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Steps
1
Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray. In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Stir in lemon peel.
2
On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
3
Bake 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan.
4
Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
5
With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes, before serving. Garnish with powdered sugar and edible flowers, if desired.
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Room temperature lemons will yield more juice than ones that are cold. Roll the lemon on the counter before cutting and squeezing it for even better "juicing" results.
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