Lemon Coffee Cake
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Fine sugar||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Grated lemon rind||1 Teaspoon|
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Lightly packed brown sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Sifted icing sugar||1 3⁄4 Cup (28 tbs)|
Pour vinegar into a 1-cup measure and fill with evaporated milk.
Pour into a bowl and stir in the soda.
Cream butter and sugar together, then add eggs and lemon rind.
Sift flour and baking powder together and add alternately with the milk mixture.
Mix brown sugar and cinnamon together.
Spread half the batter in a greased and floured 8-cup (capacity) tube pan and sprinkle with half the sugar-cinnamon mixture.
Add remaining batter and sprinkle with remaining topping.
Bake at 350F for about 45 minutes.
Let cool 5 minutes and remove from pan.
Spoon a thin glaze of the lemon juice and 1 cup icing sugar over the ring and garnish with nuts, cherries and/or bits of lemon peel.
Best served while warm.
May be accompanied with a bowl of vanilla-flavored sweetened whipped cream.