View source for Lemon Frosted Lemon Cake

===Ingredients===
*1 cup (226 grams) unsalted butter, room temperature
*1 cup (200 grams) granulated white sugar
*4 large eggs
*1 teaspoon pure vanilla extract
*Zest of 1 large lemon (outer yellow skin of lemon)
*2 cups (260 grams) all purpose flour
*2 teaspoons baking powder
*1/4 teaspoon salt
*1/4 cup (60 ml) fresh lemon juice
===Lemon Frosting:===
*1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
*2 tablespoons fresh lemon juice
===Directions===
#In the bowl of your electric mixer (or with a hand mixer) beat 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.
#Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. 
#Pour the batter into the prepared pan, smoothing the top with an offset spatula.
#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.
===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, accordingly.)
#Pour the frosting over the top of the cake, allowing the icing to drip down the sides.
#Let the icing set before covering.
*This cake will keep for several days in an airtight container.