Lemon Picnic Cake

1 hours Prep: 20 minutes Cook: 1 hours

1317 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

4	large	eggs	seperated
2	cups	sugar
1	cup	butter	oftened
3	cups	flour, all-purpose
2	teaspoons	baking powder
1	cup	milk
2	teaspoons	lemon zest	grated
1	tablespoon	lemon juice
1	tablespoon	vanilla extract

Glaze
1/3	cup	sugar
1/3	cup	lemon juice
1	tablespoon	lemon zest	grated

Directions

Heat oven to 350 degrees F.

Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2-3 minutes.

Set aside Combine the 2 cups sugar and the butter, beat at medium speed until creamy.

Add egg yolks, continue beating until creamy.

Mix together the flour and baking powder, reduce speed to low, beat gradually adding flour mixture alternatley with milk to butter mixture, until well blended.

Add lemon peel, lemon juice and vanilla.

Continue beating until well mixed.

By hand gently fold in the egg whites Pour batter into greased and floured 12 cup bundt or 10 inch tube pan.

Bake for 50-65 minutes or until toothpick inserted in center comes out clean glaze IN 1 quart saucepan stir together all glaze ingredients except berries.

Cook over medium heat, stirring occasionally, until sugar is dissolved about 3-4 minutes, with tooth pick poke holes in top of cake; pour glaze over cake.

Cool 15 minutes, remove from pan.

Serve with fresh berries.

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Nutrition Facts

Serving Size 409g

Amount per Serving

Calories 1317 36% of calories from fat

	% Daily Value*
Total Fat 53.0g	82%
Saturated Fat 32.0g	158%
Trans Fat 0.0g
Cholesterol 338mg	113%
Sodium 425mg	18%
Total Carbohydrate 195.0g	65%
Dietary Fiber 3.0g	12%
Sugars 121.0g
Protein 19.0g	37%