Iced Lemon Cake

I am such a huge fan of all things lemon.  Our wedding cake had three tiers: Vanilla, Cinnamon, and 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 combination with the light cake-y texture!  It’s delicious served all on its own, but also works wonderfully side by side or topped with some vanilla ice cream.

Servings: Approx. 9

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:

1 Cup Powdered Sugar

2 Teaspoons Lemon Zest

2 Tablespoons Fresh Lemon Juice

Directions:

For the cake:

Let the butter soften to approximately room temperature

Preheat the oven to 350 degrees

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

Beat in the eggs

Beat in the lemon juice

In a separate small bowl, stir together the flour and salt

Slowly beat the flour mixture into the wet ingredients

Grease a 9 inch square or circular pan with a speck of butter and 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, and 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 and harden for a few hours

Enjoy!

Ingredient recommendations linked!