Lemon Frosted Lemon Cake
Recipe: #27581
August 17, 2017
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This is a delicious lemon cake. A favorite among friends and family! The frosting really amps up the lemon flavor"
Ingredients
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- FOR ICING
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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
Step by Step Method
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
No special items needed.