Recipe: Kateland Plantation Lemon Cake with Lemon Glaze (tube cake)

KATELAND PLANTATION LEMON CAKE

FOR PREPARING THE PAN:
2 tablespoons very soft butter or margarine
1/4 cup fine dry bread crumbs

FOR THE CAKE BATTER:
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

FOR THE LEMON GLAZE:
2/3 cup sugar
1/3 cup lemon juice

TO PREPARE THE PAN:
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).

TO MAKE THE CAKE:
Sift flour, baking powder and salt together. Beat 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.

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.

TO GLAZE THE CAKE:
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

Makes 1 (10-inch) tube cake
Source: Louisiana Entertains by Hope J. Norman (editor)