Pat's Lemon Cake

Once a month I facilitate a support group for folks with ALS.  It is both incredibly hard and really rewarding.  I hate ALS.  It is a cruel, relentless disease.  Anyway, I bring food to group.  This usually involves baking.

Tomorrow night is group, so I made Pat's Lemon cake.  "Aunt" Pat was a family friend when I was growing up.  She is truly one of the nicest people I have ever met.  The farmer bought me lemons to use with the sage tea and then it rained for 6 days straight and I was too lazy to go outside and get wet picking sage leaves.  This is a better use for them.

As usual, I am missing at least one ingredient.  No bread crumbs?  No problem.  Substitute ground Cheerios.  Not enough sugar?  Substitute confectioners.  And so it goes.

I have no idea where Pat got the recipe but it is a good one and worth sharing.

Pat's Lemon Cake

Preheat oven to 325

Spray bundt pan with Pam and coat with dry bread crumbs (or ground cereal)

Cake: 

Step 1. Sift together:

3 cups flour

2 t baking powder

1/2 t salt

Step 2: Cream till fluffy

1/2 lb butter

2 cups sugar.  My Mom's note says "don't cheat"

Step 3: Add one at a time

4 eggs

Step 4: fold in alternating

1 cup milk

flour mixture

Step 5: Stir in

2 T freshly grated lemon zest

Batter should be fluffy.  Spread in the bundt pan and smooth the top.Bake at 325 for 75 minutes.  Edges should just pull away form the edges of the pan.  Immediately invert onto a cake rack and coat with glaze till all is absorbed.

Glaze: 1/3 cup of lemon juice and 3/4 cup sugar.  Warm together on the back of the stove by the vent while the cake bakes.

Enjoy!