Lemon Cake Recipe make a moist old fashioned lemon pound cake topped with a lemon glaze.
The recipe came with my Bundt cake pan years ago when those types of pans were new on the market.
It remains the best lemon Bundt cake I have ever tasted. The grain is so fine and smooth, the wonderful flavor just bursts in your mouth.
Several folks on Twitter mentioned that this cake was, "The best Lemon Cake out there!"
It's a top seller at "Bake Sales" or bazaars, probably because it smells so good and is an attractive cake.
Cream butter in a mixing bowl.
Sift the sugars together and gradually add to the creamed butter, mixing until light and fluffy.
Add egg yolks, one at a time, creaming well after each addition. Fold in flavorings.
Sift together flour, baking powder, and salt.
Add flour and milk, alternately to batter, stirring just until well mixed. Do not over beat!
In another mixing bowl, beat egg whites until stiff.
Gently fold into batter.
Pour into a well greased and floured Bundt or tube baking pan.
Bake in a preheated oven 350F for 50-60 minutes or until it tests done.
Cool in pan 15 minutes before turning out of pan.
Glaze while warm.
Warm milk and butter in saucepan or skillet. Stir in powdered sugar and lemon juice.
Pour warm glaze over warm cake.
Cover and let set a few hours before serving to allow glaze to soak in thoroughly.