2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
3/4 c. sugar
2 eggs
1/2 c. pure maple syrup or maple-flavored syrup
1/2 c. milk
Maple-Lemon Syrup

Grease and lightly flour a 7-cup fluted tube mold; set aside. Stir together flour, baking powder, baking soda, and salt.

In a mixer bowl beat butter on medium speed of electric mixer for 30 seconds. Add sugar and beat until fluffy. Add eggs, one at a time, beating well on medium speed. Stir in maple syrup. Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition just until combined.

Turn the batter into the prepared pan. Bake in a 350 degrees oven for 45 to 50 minutes or until done. Place cake onto a wire rack; cool for 10 minutes. Remove from pan; place cake onto rack over waxed paper.

Meanwhile, prepare Maple-Lemon Syrup. Prick warm cake with the tines of a fork. Slowly spoon Maple-Lemon Syrup over cake, allowing syrup to soak in. Makes 12 servings.

MAPLE-LEMON SYRUP:

In a small mixing bowl, combine 1/4 cup pure maple syrup or maple-flavored syrup and 1 tablespoon lemon juice.