---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 8 Servings
 ---------------------------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
 -------------------------LEMON-ZESTED STRAWBERRIES-------------------------
            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
     Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops
   water for smooth consistency, if necessary.
     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."