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Manhattan Lemon Cake

the.instructor's picture
Ingredients
  Butter/Margarine 2 Tablespoon (very soft (for pan))
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Cake flour 3 3⁄4 Cup (60 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Butter/Margarine- 1 1⁄4 Cup (20 tbs) (2 1/2 sticks)
  Sugar 2 1⁄2 Cup (40 tbs)
  Eggs 5
  Lemon rind 3 Tablespoon, grated
  Milk 1 1⁄4 Cup (20 tbs)
  Sugar 2⁄3 Cup (10.67 tbs) (for glaze)
  Lemon juice 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Lightly coat inside of a 10-inch tube pan and dust with dry breadcrumbs.

MAKING
3) In a bowl, sift together flour, baking powder, and salt, set aside.
4) In a mixer bowl, put together butter or margarine, 2 1/2 cups sugar, eggs, and lemon rind.
5) Beat the butter mixture at high speed for 3 minutes.
6) Take the bowl out from the mixer.
7) Add in flour mixture alternately with milk, beating after each addition until batter is smooth.
8) Slowly stream the milk mixture into the tube pan, work with palate knife to sooth the top.
9) Bake in the oven for 1 3/4 hours, or until toothpick inserted comes out clean.

FINALIZING
10) Using a knife loosen the edges and turn out the cakes on racks.
11) In a saucepan, place 2/3 cup of sugar and lemon juice.
12) Simmer, stirring constantly, until sugar is dissolved.
13) Using brush apply some of the glaze on the sides of the hot cake.
14) Dribble the remaining glaze evenly over top and allow to cool.

SERVING
15) Slice into thin wedges to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Lemon
Preparation Time: 
30 Minutes
Cook Time: 
105 Minutes
Ready In: 
135 Minutes

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