Lemon Cake A.k.a Lemon Mystigue Cake (G for Gail F. of Course)

“This is a moist, luscious and lemony cake that is indescribably good.”
READY IN:
1hr 30mins
SERVES:
10-12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 14 cup fine dry breadcrumb (perfect to toast day old bread and then crush in the food processor)
  • 2 cups flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 12 lb butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons lemon rind (fresh grated, about four lemons five might be superb.)
  • Glaze
  • Bring the following to a boil after the cake cools a bit
  • 12 cup fresh lemon juice (approximately two lemons)
  • 34 cup sugar

Directions

  1. Preheat oven to 325°F.
  2. Butter 9 inch tube pan and coat with bread crumbs.
  3. Sift flour, baking powder, salt and set aside.
  4. Cream butter, sugar and beat in eggs one at a time.
  5. Add dry ingredients alternatively with milk.
  6. Stir in lemon rind.
  7. Pour batter in pan,.
  8. Bake approximately 1 hour until done.
  9. Allow cake to cool.
  10. Invert cake onto cake plate and apply (drip) glaze to bottom and sides.

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