Perfect lemon cake

Yield: 1 servings

Measure Ingredient
8 ounces Unsalted butter - softened
2 cups Sugar
4 larges Eggs
3 cups All-purpose flour
2 teaspoons Baking powder
½ teaspoon Salt
1 cup Whole milk
2 \N Lemons - finely chopped; zest of
⅓ cup Fresh lemon juice
⅔ cup Sugar

Directions: In a large bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the eggs, one at a time. In a small bowl, mix together the flour, baking powder, and salt. On low speed, add the dry ingredients to the egg mixture, alternately with the milk. Stir in the lemon zest by hand. To bake, grease and flour a bundt pan and pour in the batter. Bake at 350 degrees for 1 hour and 10 minutes. Let the cake cool for 10 minutes in the pan, them remove the cake. Place on a cooling rack. For the glaze, mix together the lemon juice and sugar. Brush the glaze onto the cake and allow to set.

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