Tuesday, March 17, 2009

Glazed Lemon Cake

Glazed Lemon Cake:
2 cups flour
1 ¼ cup sugar, divided
2 teaspoons baking powder
1 package (3 oz.) lemon Jello
¾ cup milk
2/3 cup oil
2 teaspoons lemon extract
3 large eggs, separated

2 cup powdered sugar
1/3 cup lemon juice

Preheat oven to 325. Spray bundt pan with Pam for Baking. Mix with wire whisk: flour, 1 cup sugar, Jello, and baking powder. Beat in milk, oil, and lemon extract. Beat in egg yolks, one at a time. Beat the egg whites until stiff but not dry, beating in remaining ¼ cup sugar. Fold beaten egg whites lightly, but thoroughly, into batter. Pour batter into prepared pan. Bake 35-45 minutes or until cake tester inserted in middle comes out clean. Let cool 10 minutes.

Combine glaze ingredients in saucepan. Heat through. Loosen sides of cake with spatula. Turn out onto cooling grid set on wax paper. Pour warm glaze over cake. Let cool 1 hour.