Lemon Brunch Cake
By: Sheri Wetherell
Published: Thursday, December 17, 2009 - 11:02pm

Ingredients




1 cup butter
1 1/2 cups sugar
 cup lemon juice
5 eggs
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon rind
Lemon Glaze (recipe follows)
Grated lemon rind for garnish
1 1/4 cups powdered sugar
1/4 cup lemon juice
1 tablespoon grated lemon rind

Preparation

1 In a large mixing bowl with electric mixer, cream butter and sugar together until light and fluffy.  2 Beat in the 1/3 cup lemon juice until well blended. Beat in eggs, one at a time, beating well after each addition.  3 In another bowl, sift together the flour, baking powder, and salt.  4 Add the flour mixture to the first mixture, a little at a time, alternating with the milk.  5 Pour batter into a greased 12-cup Bundt cake pan. Bake in a preheated 350° oven for 50 to 60 minutes, or until cake springs back when touched with a finger (cake will slightly pull away from sides of pan).  6 Cool for 5 minutes in the pan; invert and cool completely on a rack. 7 For the glaze: Blend confectioner's sugar with 2 tablespoons lemon juice until smooth; drizzle over the cake.