Thursday, February 4, 2016

Lemon cake.



Glazed Lemon Cake

Cake:
1 cup butter softened
2 cups sugar
4 eggs
2 tbsp grated lemon rind
1 tsp vanilla
3 cups flour
1 tbsp baking powder
½ tsp salt
1 ¼ cup milk
Topping:
1 ½ cups icing sugar
2 tsp grated lemon rind
¼ cup lemon juice

Grease 13-x-9 inch cake pan, set aside.
In large bowl, beat butter with sugar until light and fluffy; beat the eggs, 1 at a time, beating well after each. Beat in lemon rind and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Using wooden spoon, stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape to prepared pan; smooth top.
 Bake in 350 F, until cake tester comes out clean, 35 to 40 minutes. Place pan on rack.

Topping:
In bowl, whisk together icing sugar, lemon rind and juice. With skewer poke holes at 1-inch intervals all over top of cake. Spoon sugar mixture evenly over top, smoothing with back of spoon, let cool.




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