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Lemon Cake
2
1
⁄
3
cups (580 ml) all-purpose flour
1
1
⁄
2
teaspoons (7.5 ml) baking powder
1
⁄
2
teaspoon (2.5 ml) baking soda
1
⁄
4
teaspoon (1.25 ml) salt
1 cup (250 ml) butter, softened
2 cups (500 ml) sugar
Preheat oven to 350ºF (180ºC). Grease and flour three 9x1
1
⁄
2
-inch (23x3 cm)
round cake pans; set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Using flat paddle attachment, cream together the butter and sugar on medium
speed until light and fluffy. Reduce speed to low and beat in the eggs one at a time.
Add flour mixture and buttermilk alternately mixing on low just until combined. Add
lemon peel and lemon juice and mix until well combined.
Pour batter into prepared pans. Bake for 25 to 30 minutes or a toothpick insert-
ed into the center of the cake comes out clean. Cool in pans on wire racks for
10 minutes. Invert onto wire racks to cool completely. When cool frost with
Lemon Butter Frosting.
Makes one 3-layer cake.
Lemon Butter Frosting
6 cups (1,500 ml) confectioners sugar
1 cup (250 ml) butter, softened
1
⁄
4
cup (60 ml) fresh lemon juice
Using flat paddle attachment, cream sugar and butter on low setting until com-
bined. Add lemon juice and lemon zest, beat until smooth. Beat in milk then
increase speed and continue to beat until light and fluffy. Spread frosting over
cooled cake.
4 eggs
1 cup (250 ml) buttermilk
2 teaspoon (10 ml) finally shredded
lemon peel
2 tablespoons (30 ml) lemon juice
Cakes and Frostings
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2 teaspoon (10 ml) grated lemon zest
1
⁄
4
cup (60 ml) milk
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