Attitude_killer
03-23-2010, 09:07 PM
Lemon cake
http://i44.tinypic.com/o0tp51.jpg
Serves 1 people
a lip smacking and different cake..!!
Ingredients
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup (60 ml) fresh lemon juice
Lemon Frosting:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tbsp fresh lemon juice
Directions
1-Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.
2-In the bowl of your electric mixer (or with a hand mixer) cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
3-Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
4-Pour the batter into the prepared pan, smoothing the top with butter. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
5-Lemon Frosting: In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar
6-Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
7-keep this cake in an airtight container.
http://i44.tinypic.com/o0tp51.jpg
Serves 1 people
a lip smacking and different cake..!!
Ingredients
1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon
2 cups (280 grams) all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup (60 ml) fresh lemon juice
Lemon Frosting:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tbsp fresh lemon juice
Directions
1-Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.
2-In the bowl of your electric mixer (or with a hand mixer) cream the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
3-Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
4-Pour the batter into the prepared pan, smoothing the top with butter. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
5-Lemon Frosting: In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar
6-Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
7-keep this cake in an airtight container.