Lemon Frosted Lemon Cake

Recipe by:

"This is a delicious lemon cake. A favorite among friends and family! The frosting really amps up the lemon flavor"

Recipe: #27581       August 17, 2017



Original recipe yields 12 servings
OK
  • FOR ICING

Nutritional

  • Serving Size: 1 (118.3 g)
  • Calories 375.4
  • Total Fat - 17.4 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 110.1 mg
  • Sodium - 271.7 mg
  • Total Carbohydrate - 51.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 34.1 g
  • Protein - 4.9 g
  • Calcium - 80 mg
  • Iron - 0.8 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0 mg

12
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In
 

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter, a 9 inch spring-form pan and then line the bottom of the pan with parchment paper. Set aside.

Step 3

Cream the butter and sugar until light and fluffy and pale in color.

Step 4

Add the eggs, one at a time, mixing well after each addition.

Step 5

Beat in the vanilla extract and lemon zest.

Step 6

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.

Step 7

Mix only until incorporated.

Step 8

Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 9

Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Place on a wire rack to cool, then gently remove the sides of the pan.

Step 11

For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Frost the top of the cake, allowing the icing to drip down the sides.

Step 12

Let the icing set before covering.

Tips & Variations


No special items needed.

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