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Cake, Lemon Fiesta Recipe


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     Cake, Lemon Fiesta

Category   Desserts - Breads
Sub Category   Gluten-Free

10 TBS butter
1 1/2 cups white sugar
3 eggs
1 TBS fresh grated lemon zest, about 1 1/2 lemons
2 1/2 cups King Arthur Measure for Measure gf flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 cup half and half or buttermilk if desired
1 tsp lemon juice
For Glaze if desired
1/3 cup white sugar
1/3 cup butter
1 1/2 TBS butter
2 TBS fresh lemon juice

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt OR two 9x5 loaf pans
Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon zest.
In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with half and half to creamed butter mixture. Add lemon juice.
Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. While cake is baking, combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice. Prick hot cake with skewer or fork and pour on lemon topping.
Serving Suggestions
Can also be frosted with buttercream

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