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Sugared Lemon Crown Recipe
|Cake flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking powder||1 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs) (1 1/2 Sticks)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||1 Tablespoon|
|Lemon peel||1 Tablespoon, grated (2 Can)|
|Lemon juice||2 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Confectioners sugar||1 Cup (16 tbs), powdered (10X)|
Calories 772 Calories from Fat 255
% Daily Value*
Total Fat 29 g44.2%
Saturated Fat 16.6 g83.1%
Trans Fat 0 g
Cholesterol 173.7 mg
Sodium 295.7 mg12.3%
Total Carbohydrates 120 g39.9%
Dietary Fiber 6.1 g24.4%
Sugars 73.7 g
Protein 14 g27.2%
Vitamin A 18.1% Vitamin C 9.2%
Calcium 20.9% Iron 3.4%
*Based on a 2000 Calorie diet
1 Butter an 8-cup tube mold; dust lightly with flour, gently tapping out any excess.
2 Onto wax paper, sift flour, baking powder and salt .
3 In a large bowl of electric mixer,combine butter or margarine, granulated sugar and eggs.
4 Beat at high speed for 3 minutes. (Do not under-beat.) Slowly beat in lemon peel and lemon juice.
5 Add flour mixture, a third at a time, alternately with milk, beating at low speed just until blended.
6 Scrape bowl often between additions. Pour into the prepared pan.
7 Bake in a moderate oven at 350 degrees farenheit for 50 minutes, or until the top springs back when lightly pressed with fingertip.
8 Cool cake in the mold on a wire rack for 10 minutes.
9 Loosen around the edge with a knife; invert onto a rack; cool completely.
10 Before serving, sprinkle lightly with 10X sugar.