Ingredients
- FOR THE CAKE
- 1 cup butter, room temperature (not margarine)
- 1 cup granulated sugar
- 1 cup confectioners' sugar (sifted)
- 4 large eggs (separated)
- 3 cups cake flour (sifted)
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (1 or 2%)
- 1 tablespoon pure vanilla extract
- FOR THE GLAZE
- 1 cup confectioners' sugar
- 2 tablespoon butter
- 2 tablespoon milk
- 1 large lemon, juiced (if your using the zest in the cake then zest the lemon first)
How to Make
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Step 1: Generously grease and flour a Bundt or tube baking pan.
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FOR THE CAKE
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Step 2: Cream butter in a mixing bowl. Sift the sugars together and gradually add to the creamed butter, mixing until light and fluffy.
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Step 3: Add egg yolks, one at a time, creaming well after each addition (adding in vanilla with the last egg yolk).
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Step 4: Sift together flour, baking powder, and salt. Add flour and milk, alternately to batter, stirring just until well mixed-Do not over beat!
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Step 5: In another mixing bowl, beat egg whites until stiff. Gently fold into batter.
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Step 6: Pour into bundt pan.
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Step 7: Bake in a preheated oven 350F for 50-60 minutes or until it tests done.
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Step 8: Cool in pan 15 minutes before turning out of pan.
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Step 9: Glaze while warm.
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FOR THE GLAZE
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Step 10: Warm milk and butter in saucepan or skillet. Stir in powdered sugar and lemon juice. Pour warm glaze over warm cake.
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Step 11: Cover and let set a few hours before serving to allow glaze to soak in thoroughly.
Tips & Variations
- Bundt or tube pan
We hope you enjoy this recipe!
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