LEMON-GLAZED BUTTER CAKE

PREHEAT OVEN TO 325.  Grease and flour a bunt pan or tube pan.

CREAM TOGETHER UNTIL FLUFFY (about 3-5 minutes):

¾ LB BUTTER, SOFTENED

3 CUPS SUGAR

ADD TO CREAMED MIXTURE ONE AT A TIME, MIXING WELL AFTER EACH ADDITION:

5 LARGE EGGS

IN A SEPARATE BOWL SIFT TOGETHER:

3 CUPS FLOUR

½ TSP BAKING POWDER

½ TSP SALT

ADD ALTERNATELY TO CREAMED MIXTURE WITH:

1 CUP MILK

(beginning and ending w/flour – 1/3 flour, ½ milk, 1/3 flour, ½ milk, 1/3 flour)

MIX THROUGHLY IN:

1 TBL VANILLA

SPREAD BATTER INTO PREPARED PAN AND BAKE FOR 1 HOUR, 20 MINUTES.

WHEN CAKE COMES OUT OF THE OVEN SET PAN ON RACK AND LET STAND FOR 5 MINUTES.  RUN A SHARP KNIFE CAREFULLY AROUND INNER TUBE TO LOOSEN CENTER OF CAKE.  PLACE RACK ON TOP OF THE PAN AND INVERT GENTLY TO RELEASE CAKE FROM PAN.  INVERT AGAIN TO RETURN CAKE TO PAN.

WITH A THIN WOODEN SKEWER, (kabob size), PIERCE THROUGH CAKE IN 1-INCH INTERVALS.  POUR ALL BUT ½ CUP OF LEMON GLAZE OVER HOT CAKE.  LET COOL COMPLETELY, AT LEAST 6 HOURS.

PARTIALLY FILL SINK WITH HOT WATER AND PLACE PAN IN SINK TO HELP LOOSEN CAKE FROM PAN.  ANOTHER WAY OF DOING THIS IS PUTTING WATER ON THE STOVE TO BOIL AND PUTTING PAN INTO THAT.  DO NOT LET WATER GET ON CAKE.

INVERT CAKE ONTO SERVING PLATE AND REMOVE PAN.  STIR RESERVED GLAZE AND SPOON EVENLY OVER TOP OF CAKE.

LEMON GLAZE

¾ CUP FRESH LEMON JUICE and 3 ½ CUPS (1LB)  POWDERED SUGAR