Ingredients

• 2 tbsp white vinegar
• evaporated milk
• 1 tsp baking soda
• 1/2 cup soft butter
• 1 cup fine sugar
• 2 eggs, well beaten
• 1 tsp grated lemon rind
• 2 cups unsifted all-purpose flour
• 2 tsps baking powder
• 1/2 cup lightly packed brown sugar
• 1 tbsp cinnamon
• 2 tbsps lemon juice
• 1 to 1 3/4 cups sifted icing sugar

Directions

• Pour vinegar into a 1 cup measure and fill with evaporated milk.
• Pour into a bowl and stir in the baking soda.
• Cream butter and sugar together, then add eggs and lemon rind.
• Sift flour and baking powder together.
• Add flour and butter mixtures alternately to the milk and beat well.
• Mix brown sugar and cinnamon together.
• Spread half the batter in a greased and floured 8 cup tube pan and sprinkle with half the sugar-cinnamon mixture.
• Add remaining batter and sprinkle with remaining topping.
• Bake at 350 degrees for about 45 minutes.
• Let cool 5 minutes and remove from pan.
• Make a glaze of the lemon juice and icing sugar and spoon over the ring, allowing some to drizzle over the edge and down the side.
• Garnish with nuts, cherries and bits of lemon peel.
• Best served while warm and may be accompanied with a bowl of vanilla-flavoured whipping cream.

Source

• Chatelaine Cookbook