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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 beater attachment, cream together the butter and sugar on medi-
um 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
inserted 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 (1.5 L) confectioners sugar
1 cup (250 ml) butter, softened
1
⁄
4
cup (60 ml) fresh lemon juice
Using flat beater attachment, cream sugar and butter on low setting until
combined. 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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