Lemon-Glazed Cake

Ingredients

1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
4 eggs
2 tbsp (25 mL) lemon rind, grated
1 tsp (5 mL) vanilla
3 cups (750 mL) all purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (300 mL) milk

Topping

1 1/2 cups (375 mL) icing sugar
2 tsp (10 mL) lemon rind, grated
1/4 cup (50 mL) lemon juice

Directions

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla. In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 13 x 9 inch (3.5 L) metal cake pan. Bake in centre of 180° C (350° F) oven for 35 to 40 minutes or until cake tester inserted in centre comes out clean.

Topping

In bowl, whisk together icing sugar, lemon rind and juice. With skewer, poke holes all over top of cake as soon as it comes out of the oven. Spoon sugar mixture evenly over top, smoothing with back of spoon. Let cool completely.

Makes: 12-16 servings

Preparation: 5 minutes

Cooking: 40 minute

Cooling: 60 minutes

Nutrients per serving:

Calories: 352
Protein: 5 g
Carbohydrate: 54 g
Fat: 13 g