Lemon Cake

Beautiful lemon cake.

Ingredients

FOR THE LEMON GLAZE:

1. 1-½ cup Confectioners Sugar
2. four Tablespoons Lemon Juice

FOR THE CAKE:

1. 8 Tablespoons Unsalted Butter, At Room Temperature
2. 1-½ cup Sugar
3. 3  Lemons, Zest Only
4. four  Eggs
5. three cups All-motive Flour
6. 1 teaspoon Baking Powder
7. ½ teaspoons Baking Soda
8. 1 teaspoon Salt
9. ¼ cups Lemon Juice
10. 1 cup Buttermilk
11. 1 teaspoon Vanilla Extract

Preparation

For the lemon glaze:

In a bowl sift the confectioners sugar and add the lemon juice, adding juice via the tablespoonful. Mix until blended. For a thick glaze, you’ll use about 1 half cup confectioners sugar to 4 tablespoons lemon juice. If you want it thinner, add greater lemon juice.

For the cake:

In a mixer bowl, cream butter for around five minutes, until fluffy.

Gather the rest of the substances and preheat oven to at 180ºC (350ºF).

After 5 mins, add sugar to butter and mix for any other 5 minutes. Add lemon zest and eggs, alternating between the two. Mix for another 2 mins or so.

In a bowl, blend all of the dry ingredients together: flour, baking powder, baking soda and salt.

Add some tablespoons of the dry combination to the butter combination, then add final wet ingredients (buttermilk and vanilla), alternating between additions. Mix for 10 mins and taste to check if it needs adjustment.

Grease a cake pan generously with butter and add cake aggregate. Bake for 50 minutes to at least one hour at 180ºC (350ºF).

Remove from oven and allow cool. Drizzle with lemon glaze.

Subscribe to receive free email updates: