Lemon Frosted Lemon Cake

I haven't gone on a hiatus intentionally but school has just kept me too busy to bake :( Or rather, I don't really condone baking if I cant even get my readings completed, so there. This baking incident was purely coincidental since it was my dad's birthday and it's a quick cake.


Lemon Frosted Lemon Cake

226g unsalted butter

200g white sugar

4 large eggs

1 tsp vanilla essence

Zest of 1 large lemon

280g all purpose flour

2 tsp baking powder

1/4 teaspoon salt

60 ml fresh lemon juice

Lemon Frosting:
115g confectioners' (powdered or icing) sugar, sifted

2 tbsp fresh lemon juice

Lemon Cake:

1) Preheat oven to 180 deg 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.

2) In the bowl of your electric 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.

this is about the only picture i took

3)Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

4) 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:

5) In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.

6) 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 (23 cm) cake.

credits off JOB