Iced Lemon Cake

Lemon-Cake-Cultured-Butter_web

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 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 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 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 and harden for a few hours

Enjoy!

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