1 cup (6 oz.) *
NESTLÉ® TOLL HOUSE® Premier White Morsels
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 to 4 tablespoons grated lemon peel, (about 3 medium lemons)
1 1/3 cups buttermilk
1 cup powdered sugar
3 tablespoons fresh lemon juice
METHOD
PREHEAT oven to 350° F. Grease and flour 10-cup Bundt
pan.
MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH
(70%) power for 1 minute; STIR. Morsels may retain some of their
original shape. If necessary, microwave at additional 10 to 15-second
intervals, stirring just until morsels are melted. Cool slightly.
COMBINE flour, baking powder and salt in small bowl. Beat butter, sugar
and vanilla extract in large mixer bowl until creamy. Beat in eggs one
at a time, beating well after each addition. Beat in lemon peel and
melted morsels. Gradually beat in flour mixture alternately with
buttermilk. Pour into prepared Bundt pan.
BAKE for 50 to 55 minutes or until wooden pick inserted in cake comes
out clean. Cool in pan on wire rack for 10 minutes. Combine powdered
sugar and lemon juice in small bowl. Make holes in cake with wooden
pick; pour half of lemon glaze over cake. Let stand for 5 minutes.
Invert onto plate. Make holes in top of cake; pour remaining glaze over
cake. Cool completely before serving.
NOTE:
* May use 3 bars (6-oz. box) NESTLÉ TOLL HOUSE Premier White Baking Bars
instead of the morsels.
Lemon Glaze
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon rind
1/4 cup lemon juice
Combine all ingredients, stirring until sugar dissolves.
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