Kateland Plantation Lemon Cake
From: Louisiana Entertains by Hope J. Norman (editor)
(August 1983; ISBN:0960375805; Spiral)
Cookbook Heaven @ Recipelink.com

Makes 1 (10-inch) tube cake

• 2 tablespoons very soft butter or margarine
• 1/4 cup fine dry bread crumbs
• 3 3/4 cups sifted cake flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 pound plus 4 tablespoons butter or margarine, softened
• 2 1/2 cups sugar
• 5 eggs, at room temperature
• 3 tablespoons grated lemon peel
• 1 1/4 cup milk, at room temperature
• 2/3 cup sugar
• 1/3 cup lemon juice

1. Spread the 2 tablespoons soft butter evenly in a 10-inch tube pan and dust with bread crumbs. (This forms a lovely crust when the cake is baked). Sift flour, baking powder and salt together. Beat remaining butter, 2 1/2 cups sugar, eggs and lemon peel at high speed for 3 minutes. Stir in by hand flour mixture alternately with milk, beating after each addition until batter is smooth. Spoon carefully into prepared pan, smooth the top, and bake at 325 degrees-F for 1 3/4 hours or until top springs back when lightly pressed with finger tips. Loosen cake at tube edge; turn out onto wire rack.
2. To glaze, combine the 2/3 cup sugar and lemon juice in a saucepan. Heat slowly, stirring constantly, just until the sugar is dissolved. Brush some of the glaze onto the sides of the hot cake, then drizzle the remaining glaze evenly over the top. Cool. Freezes well.

Bee H. Randolf