Lemon Cake Recipe

INGREDIENTS

For the cake:

• 1 Cup softened unsalted butter
• 2 1/4 Cups granulated sugar
• 3 Eggs
• 3 Cups all-purpose flour
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1 Cup buttermilk
• 2 Tablespoons lemon zest
• 3 Tablespoons fresh lemon juice

For the glaze:

• 1 Cup powdered sugar
• 2 Tablespoons fresh lemon juice
• Lemon zest for garnish

PREPARATION

1. Preheat oven to 350°F, grease and lightly flour the pan of your choice.
2. Sift together flour, baking soda and salt. Set aside.
3. In another bowl, mix buttermilk, lemon zest and lemon juice. Set aside.
4. In large bowl beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition.
5. Add one part of the flour mixture and mix, then add part of the buttermilk mixture and whisk. Repeat until all the flour and liquids are incorporated.
6. Add to the prepared pan and bake for 55 to 65 minutes, or until the top is golden brown and a tester comes out clean. Let cool.
7. To make the glaze: in a medium bowl, mix together the powdered sugar and lemon juice. Add more powdered sugar or lemon juice as needed to make a thick but pourable glaze.
8. Pour the glaze over the top of the cake, letting it drip down the sides. Garnish with lemon zest to taste.
9. Serve and enjoy.

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