1/2 c Butter 1 1/2 c Sifted cake flour
1 c Sugar 1 1/2 ts Double-acting baking powder
1/2 ts Lemon extract 4 Eggs — well beaten
1 pn Mace
ORANGE-LEMON GLAZE
1 1/4 c Confectioner’s sugar — Grated rind of 1/2 lemon
Sifted 2 tb Orange juice
Grated rind of 1 orange 1 ts Lemon juice
Preheat oven to 350~. Cream butter; gradually add sugar, beating until
light and fluffy after each addition. Add flavorings. Sift flour and
baking powder together; add to creamed mixture alternately with eggs,
a small amount at a time, beating well after each addition.
Turn into greased and flour-dusted 8-inch tube pan. Bake for 50
minutes. Turn out onto cake rack to cool. Cover with Orange-Lemon
Glaze. When glaze has set, cake can be stored in tightly covered
container. Serves 18.
ORANGE-LEMON GLAZE: Combine sugar, fruit rinds and juices. Stir until
well blended. Spread over top and sides of cake. Let stand to set
before cutting cake.
Home Cooking Magazine, April 95
Yields
18 servings
