Below, you’ll find one of my favorite recipes! Baking is one of my passions, and when I bake this cake, I always receive lots of compliments

1 ½ cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 tablespoon fresh lemon juice
1 teaspoon grated lemon rind
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ cup evaporated milk

Heat oven to 325 degrees. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar ½ cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. If cake is not done after 70-80 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pan.

Sift one cup of confectioners’ sugar into a bowl. Squeeze juice of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners’ sugar and drizzle over cooled cake.

Below, is a link to one of my favorite Christian Riese Lassen prints. Just take a look and you’ll understand why his artwork decorates my office walls!

Lassen Print

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