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Sugar-Glazed Lemon Cake Recipe

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This recipe for Sugar-Glazed Lemon Cake is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 sticks unsalted butter, softened
1 c granulated sugar
Grated rind of 2 lemons
1 T lemon juice
1 c sour cream
2 t vanilla extract
6 egg whites
Pinch of salt
2 c all-purpose flour
1 t baking powder
1 c blanched almonds, finely chopped

Syrup
1/4 c lemon juice
1/4 c water
1/2 c packed dark brown sugar

Directions:
Directions:
Preheat the oven to 350º. Grease and flour a Bundt pan or a 10" tube pan.
In a bowl, cream the butter with 1/2 c sugar. Beat in the lemon rind, lemon juice, sour cream, and vanilla.
In another bowl, beat the egg whites with the salt until stiff. Gradually beat in the remaining 1/2 c sugar.
In a third bowl, mix together the flour and baking powder. Stir the dry ingredients into the butter mixture, along with a third of the egg whites and stir until thoroughly folded in. Mix in the almonds.
Carefully pour the batter into a prepared pan. Bake for 70 minutes, or until a toothpick comes out clean when tested in the center. To make a syrup, combine the lemon juice, water, and brown sugar in a pan, and cook, stirring over very low heat, until the sugar is completely dissolved.
Immediately, upon removing the cake from the oven, prick the top with a fork or a skewer and pour the lemon juice-brown sugar syrup all over the top to cover it completely. Cool in the pan to let the tangy syrup soak in.

 

 

 

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