Ultimate Lemon Cake



INGREDIENTS:

3/4 cup butter

1 1/4 cups white sugar

8 egg yolks

3 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups all-purpose flour

3/4 cup milk

1 teaspoon vanilla extract

1/4 cup lemon juice

3 cups confectioners' sugar

1/2 cup lemon juice

2 cups confectioners' sugar

1/4 cup lemon juice

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease and
flour a 10 inch Bundt pan. Mix together the flour, baking
powder and salt. Set aside.

2. In a large bowl, cream together the butter and sugar until
light and fluffy. Beat in the egg yolks one at a time, then
stir in the vanilla and lemon juice. Beat in the flour mixture
alternately with the milk, mixing until blended.

3. Pour batter into prepared pan. Bake in the preheated oven
for 60 minutes, or until a toothpick inserted into the center
of the cake comes out clean.

4. To make the hot lemon glaze: In a saucepan, combine 3 cups
confectioners' sugar and 1/2 cup lemon juice. Bring mixture to
a boil and cook for 1 minute. Keep mixture warm until ready to
use.

5. To make the Icing Glaze: In a small bowl, mix 1/4 cup lemon
juice and 1 1/2 cups of confectioners' sugar. If mixture is too
thin, add more sugar until desired consistency is reached.

6. Assemble the cake: Pour 3/4 of hot lemon glaze over warm cake
while it's in the pan. Let cake cool for 60 minutes, then remove
from pan. Reheat the remaining hot lemon glaze to the boiling
point, then brush glaze onto the top and sides with a pastry
brush. Using a fork, drizzle Icing Glaze over cake. Refrigerate
for at least 2 hours before serving.



Ultimate Lemon Cake