Iced Lemon Cake

Lemon-Cake-Cultured-Butter_webIMG_7146

I am such a huge fan of all things lemon.  Our wedding cake had three tiers; Vanilla, Cinnamon, & Lemon.  The lemon was the winner by a landslide!

For my husband’s birthday, I whipped up this simple lemon cake.  The glaze is a perfect textural combo with the light cake-y texture.  Enjoy!

Ingredients:

For the cake:

2 sticks unsalted butter (or cultured unsalted butter!)

1 1/2 cups cane sugar

4 eggs

1 1/2 cups white whole wheat flour (I love King Arthur‘s)

1 teaspoon salt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

For the glaze:

I cup powdered sugar

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

Directions:

For the cake:

Preheat the oven to 350 degrees.

In a large bowl, using an electric mixer on low, combine the butter, sugar & lemon zest.

Beat in the eggs.

Beat in the lemon juice.

In a separate small bowl, stir together the flour & salt.

Slowly beat the flour mixture into the wet ingredients.

Grease a 9 inch square or circular pan with a speck of butter & pour the batter in.

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean.

For the glaze:

Simply stir together the powdered sugar, lemon juice, & the lemon zest in a small bowl.

Wait until the cake has cooled to spread the glaze evenly across the top.

To let the glaze solidify, it’s best to let it sit & harden for a few hours.

Enjoy!