Lemon Frosted Lemon Cake (Makes one - 9 inch (23 cm) cake)
This is a simple pound-like cake that has a wonderful citrus flavor that
comes from adding both lemon zest and juice to the batter.
Recipe:
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Icing:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice
This is a simple pound-like cake that has a wonderful citrus flavor that
comes from adding both lemon zest and juice to the batter.
Recipe:
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Icing:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9
inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3
minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top. Bake about 45 minutes, or until a toothpick inserted in the center comes out
clean. Place on a wire rack to cool, then gently remove the sides of the pan.
For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze
but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar,
accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will keep for several days in an airtight container.
inch (23 cm) springform pan and then line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3
minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top. Bake about 45 minutes, or until a toothpick inserted in the center comes out
clean. Place on a wire rack to cool, then gently remove the sides of the pan.
For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze
but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar,
accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will keep for several days in an airtight container.
CustomCozies.com