I made this Lemon Frosted Lemon Cake to bring to an epic Female Sexuality meeting (I think it ended up being 10 ½ hours), and it was a big hit. One of my favorite things is too feed people, so this was a fun opportunity to share my food with a group of fabulous (and at some points exhausted and delusional) women. I hope you enjoy this recipe as much as we did!
Lemon Frosted Lemon Cake (from Joy of Baking)
What you need…
1 cup unsalted butter, room temperature
1 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice
What to do…
Preheat oven to 350 degrees F and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch spring form pan and then line the bottom of the pan with parchment paper.
In the bowl of your electric mixer (or with a hand mixer) beat 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 with an offset spatula. Bake about 40 - 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.
In a bowl, 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.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
Makes one - 9 inch cake.
|Fresh out of the oven|
|Ariel very excited to cut into the cake|
|Good food and cofac love: Monica and Tracey|