Lemon Frosted Lemon Cake - Revision history

Mina at 21:23, 13 September 2014

2014-09-13T21:23:18Z

Mina at 21:22, 13 September 2014

2014-09-13T21:22:28Z

Mina at 21:21, 13 September 2014

2014-09-13T21:21:40Z

Chris: 1 revision

2013-07-25T08:08:11Z

1 revision

60.234.148.95: Created page with '===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 l…'

2011-03-05T21:38:45Z

Created page with '===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 l…'

New page

===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.

@@ Line 11: / Line 11: @@
 *1/4 cup (60 ml) fresh lemon juice
-===Lemon Frosting:===
+=== Lemon Frosting: ===
 *1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
 *2 tablespoons fresh lemon juice
 === Directions ===
 *Preheat oven to 180C and place oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment or wax paper.
@@ Line 25: / Line 28: @@
 #Place on a wire rack to cool, then gently remove the sides of the pan.
-===Lemon Frosting:===
+=== 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.
@@ Line 31: / Line 35: @@
 #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.

@@ Line 1: / Line 1: @@
-===Ingredients===
+=== Ingredients ===
-*1 cup (226 grams) unsalted butter, room temperature
 *1 cup (200 grams) granulated white sugar
 *4 large eggs
@@ Line 9: / Line 10: @@
 *1/4 teaspoon salt
 *1/4 cup (60 ml) fresh lemon juice
 ===Lemon Frosting:===
 *1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted

@@ Line 12: / Line 12: @@
 *1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
 *2 tablespoons fresh lemon juice
-===Directions===
+=== 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.