Lemon Frosted Lemon Cake
"This is a delicious lemon cake. A favorite among friends and family! The frosting really amps up the lemon flavor"
Categories: Desserts, Cakes, Tube/Bundt, Fruit, Lemon, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Summer, Oven Bake, Vegetarian, Make it from scratch, Flour, Spring, Kosher Dairy more
Recipe: #27581 August 17, 2017
- FOR ICING
- 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
Preheat oven to 350 degrees F.
Butter, a 9 inch spring-form pan and then line the bottom of the pan with parchment paper. Set aside.
Cream the butter and sugar until light and fluffy and pale in color.
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 with a spatula.
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. Frost the top of the cake, allowing the icing to drip down the sides.
Let the icing set before covering.
Tips & Variations
No special items needed.