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Lemon cake
![]() 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.
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