Lemon butter cake, served with fresh berries, is the perfect summer dessert for a picnic or potluck.
Copyright ©1992 Land O'Lakes, Inc.
- 4 eggs, separated
- 2 cups sugar
- 1 cup LAND O LAKES® Butter, softened
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1 cup milk
- 2 tsp. freshly grated lemon peel
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- 1/3 cup sugar
- 1/3 cup lemon juice
- 1 Tbsp. freshly grated lemon peel
- Fresh berries
Heat oven to 350°F. Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
Combine 2 cups sugar and Land O Lakes® Butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy.
Stir together flour and baking powder in small bowl. Reduce speed to low. Beat, gradually adding flour mixture alternately with milk to butter mixture, until well mixed. Add lemon peel, lemon juice and vanilla. Continue beating until well mixed. Gently stir in egg whites by hand.
Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 65 minutes or until toothpick inserted in center comes out clean.
Combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved (3 to 4 minutes). Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Serve with fresh berries.