Lemon Frosted Lemon Cake

Lemon Cake Recipe:

• 1 cup (230 grams) unsalted butter, room temperature
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 cup lemon fresh juice
• 2 teaspoons baking powder

Lemon Frosting:

• 1 cup confectioners' sugar (sifted)
• 2-4 tablespoons fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment or wax paper.

Lemon cake:

beat the butter until light and fluffy and pale in color

beat in sugar...

mix well

Beat in the vanilla extract and the eggs, one at a time, 

mixing well after each addition.

Batter will look curdled

Add lemon zest.

Mix in the flour, baking powder, salt and lemon juice...

mixing until you have a smooth batter. 

Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Bake about 40 - 50 minutes,

or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.

Lemon frosting:

Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice

and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed.

Pour the frosting over the top of the cake, allowing it to drip down the sides.

Enjoy!!!

Original recipe