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1 cup of unsalted butter must be at room temperature
1 cup of granulated white sugar
1 teaspoon pure vanilla extract
Zest of 1 lemon
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup of fresh lemon juice
Your Lemon Frosting:
1 cup confectioners sugar, sifted
2 tablespoons fresh lemon juice
First for you lemon cake start by preheating your oven to 350 degrees F. Now place a rack in the center of your oven. Next spray with a nonstick spray, a 9 inch spring form pan. Also line the bottom of the pan with parchment paper.
In a medium bowl cream the butter and sugar until light and fluffy. Next add your eggs, one at a time, mixing well after each addition. Now beat in the vanilla extract and lemon zest.
Began to sift together the flour, baking powder, salt, and then add this to the batter along with the lemon juice and mix .
Next pour your batter into the prepared pan, smoothing the top with a spatula. Now bake for about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place your cake on a wire rack to cool, then gently remove the sides of the pan.
For the lemon frosting in a medium bowl, combine the sifted confectioners sugar with 2 tablespoons lemon juice. Now pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let your cake sit for about an hour and then serve.