Ingredients

The following ingredients have 4 Servings
  • 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
  • 1/3 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons butter

Instruction

  • 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.
  • On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter into pan.
  • 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.
  • Meanwhile, in 1-quart nonaluminum saucepan, heat glaze ingredients over medium heat, stirring occasionally, until butter is melted.
  • 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.