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 Iced Lemon Cake. 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:
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
GLAZE
- 1 Cup Powdered Sugar
- 2 Teaspoons Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
Directions:
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
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!
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