Lemon Cake

This lemon cake has a tangy citrus punch. Add a dollop of whipped cream with a little lemon zest and you will have yourself an awesome dessert.

• 1/2 cup butter, softened
• 3/4 cup sugar
• 4 large eggs, beaten and room temperature
• 1 1/2 teaspoons vanilla
• Juice and zest of 3 medium sized lemons
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt

1. Cream butter and sugar until creamy and light.
2. Add eggs one at a time, beat until well combined. 
3. Stir in vanilla, juice, and zest of the lemons.
4. Sift together flour, baking powder, salt, and fold into the rest of the mixture.
5. Bake in a greased 8" x 8" pan in a 350º oven for 35-40 minutes or until golden in color.
6. Remove cake from oven to a cooling rack and pour glaze over the hot cake. 

Glaze:

• 1/2 cup citrus juice, I used 1/4 cup lemon and 1/4 cup orange
• 1/4 cup honey
• 1 tablespoon sugar

1. In a small saucepan over medium heat heat juices and honey until honey is dissolved.
2. Pour over hot cake and sprinkle with sugar.
3. Serve warm or cold with whipped cream.