Lemon Tea Cake

1. 1

   1 Preheat oven to moderate 350 degrees. Grease and flour 7 3/8 x 3 5/8 x 2 1/4 inch loaf pan. Stir together flour and baking powder on wax paper. Grate rind from lemon, reserve juices lemon.

2. 2

   2 Combine granulated sugar and lemon rind in food processor, whirl 20 seconds. Cut butter into fourths, add to processor with eggs. Pulse until smooth about 15 seconds. Scrape down sides. Sprinkle flour mixture evenly over top of butter mixture. Pulse just until flour disappears. Turn batter into prepared pan.

3. 3

   3 Bake in preheated moderate oven on 350 degrees on middle rack 25 min utes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 5 minutes. Remove cake from pan to wire rack to cool completely.

4. 4

   4 Meanwhile combine reserved lemon juice 10x sugar and liqueur in small saucepan. Cook over low heat, stirring constantly until sugar dissolves. Prick cake with tines of fork, place on wax paper and slowly pour half the lemon juice mixture over top. Turn cake over, repeat. Wrap cake and refrigerate until cool about 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.