Lemon Cake: Preheat
your 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 paper.
In a small bowl,
mix the sugar with the lemon zest.
Then, in the bowl of your electric stand mixer,
fitted with the paddle attachment (or with a hand
mixer), beat the butter and sugar until light and fluffy and pale in color (about
3-5 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, and salt. Add the flour mixture
(in three additions) alternately with the lemon juice (in two additions), 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 35 to 45
minutes, or until a toothpick inserted into the center
of the cake comes out clean. (The cake will just be starting to pull away from
the sides of the pan.) (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 of the pan.
Lemon Frosting: Place the sifted confectioners sugar
in a small bowl. Add 2 to 3 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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