Lucious lemon cake

24 servings

Ingredients

Quantity Ingredient
1¼ cup Sugar
¾ cup Butter
8 Egg yolks
2½ cup Cake flour -- sifted
3 teaspoons Baking powder
¼ teaspoon Salt
¾ cup Milk
1 teaspoon Vanilla
1 teaspoon Lemon juice
1 teaspoon Grated lemon rind
2 cups Confectioner's sugar --
Sifted
¼ cup Butter -- softened
Juice and grated rind of 1
Lemon
1 teaspoon Cream

Directions

LEMON ICING

Preheat oven to 375~. Sift sugar; beat butter until soft; add sugar gradually to butter. Blend until light and creamy. In separate bowl beat egg yolks until light and lemon-colored; blend into butter mixture.

Resift cake flour with baking powder and salt 3 times; add to butter-sugar mixture in 3 parts alternately with ⅓ of the milk.

Beat batter thoroughly after each addition. Add vanilla, lemon juice and lemon rind; beat 2 minutes. Pour into greased 9-inch layer pans. Bake for 20 minutes. Cool in pan for 10 minutes on wire rack; remove from pans and ice with Lemon Icing. Serves 24.

LEMON ICING: Blend sugar and butter. Add grated rind, lemon juice and cream. Beat well; spread between layers and on top and sides of cake.

Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 5/14/95

Recipe By : Louise W. Mayer, Richmond, VA From: Marjorie Scofield Date: 05-20-95 (159) Fido: Cooking

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