Lemon Cake: 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.
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
3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla
extract. Add the eggs, one at a time, mixing well after each addition (batter
will look curdled).
Sift or whisk
together the flour, baking powder, salt, and lemon zest. Add the flour mixture
(in three additions) alternately with the lemon juice (in two additions), mixing until
you have a smooth batter.
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. (Do
not over bake or the cake will be dry.) 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. Let the
frosting dry before covering and storing. This cake
will keep for several days in an airtight container.
Makes one -
9 inch (23 cm) cake.
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Boxer, Arabella. Arabella Boxer's Book of English Food.
Penguin Books Ltd. London: 1993.
'Jane Grigson's Fruit Book.' Penguin Books. London: 2000.
Pettigrew, Jane. The
National Trust Book of Tea-Time Recipes.
Trafalgar Square. London: 1991.