Zesty Lemon Cake
½ cup mild olive or vegetable oil
2 large eggs plus 1 egg white
2/3 cup milk
1 tablespoon vanilla
the grated zest of 1 lemon* see note above
2 cups all-purpose flour
1-1/4 cup sugar
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
for the glaze
1/2 cup granulated sugar
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350’F. Grease and flour a Doughmakers 9-by 3-inch round pan. (if using a pan only 1-1/2 inches deep, use a 9-inch square).
In a large measuring cup whisk together the oil, eggs, milk, vanilla and lemon zest.
In a bowl blend together the flour, sugar, baking powder and salt with an electric mixer. Add the milk mixure and beat just until smooth.
Pour the batter into the pan and run a knife through the batter 1-inch in from the edge of the pan. (This helps the cake rise evenly.)
Bake in the middle of the oven for 45 to 50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes.
Remove the cake from the pan, while still warm, and put it on a platter. With a wooden skewer, poke holes all over the top of the cake. Stir together the sugar and lemon juice and spoon evenly over the cake. Let the cake cool completely, uncovered, before slicing.
Makes 10 to 12 servings
From Leslie Glover Pendleton