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Lemon Cake: Preheat
oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set
aside.
In the bowl of
your electric mixer (or with a hand mixer) cream 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.
Lemon Frosting: 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.
This cake
will keep for several days in an airtight container.
Makes one -
9 inch (23 cm) cake.
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