Old-Fashioned Double-Lemon Cake

---------------------------LARRY LUTTROPP FVKC70A---------------------------

------------------------L.A. TIMES FOOD SECTION 2/93------------------------ 1 1/2 c Cake flour

1 ts Baking powder

ds Salt Chopped zest of 2 lemons 3/4 c Granulated sugar

3/4 c Unsalted butter or margarine

; softened 3 lg Eggs

1 ts Lemon extract

2/3 c Powdered sugar; sifted

1/3 c Fresh lemon juice

-------------------------------LEMON FROSTING------------------------------- 1 1/2 c Powdered sugar; sifted

1 1/2 tb Unsalted butter or margarine

ds Salt Grated zest of 1 lemon 2 tb Lemon juice

Water

-------------------------LEMON-ZESTED STRAWBERRIES------------------------- OPTIONAL Grated zest of 2 lemons 1/4 c Sugar or more, depending on

; sweetness of strawberries 2 pt Strawberries; washed,

; blotted dry, hulled, split ; lengthwise 2 tb Dark rum

Sift flour, baking powder and salt onto piece of wax paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon extract. Mix to combine (curdled appearance is fine). Add sifted dry ingredients. Mix until smooth. Transfer to greased 8 1/2-inch springform pan. Smooth surface with spatula. Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes. Prepare glaze by mixing powdered sugar and lemon juice. Place hot cake in pan on cooling rack and brush surface with glaze immediately. Let glaze run down sides of cake. Gently rotate pan to distribute drippings evenly. After all glaze is applied and seems absorbed, carefully remove springform rim. As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula. (Aluminum cake pans can affect lemon flavor.) Let cake cool completely. Spread Lemon Frosting on cooled cake. Serve with Lemon sherbert and Lemon-Zested Strawberries. Makes 1 (8 1/2-inch diameter) cake, or 8 servings. LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops water for smooth consistency, if necessary. LEMON-ZESTED STRAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag. Secure bag. Shake bag gently to coat strawberries. Refrigerate 4 hours, turning bag occasionally. Each serving contains about: 530 calories; 140 mg sodium; 132 mg cholesterol; 22 grams fat; 81 grams carbohydrates; 5 grams protein; 0.47 gram fiber. Presented by: Abby Mandel, L.A. Times, Good Cooking, article "Headin` Southwest, 2/18/93, page H9 ".. similar to a pound cake." -----