Thursday, March 16, 2017

Lemon Cake


This lemon cake has a real citrusy punch to it. 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 at 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 and the 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 at 350ยบ 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 and sprinkle with sugar.
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.

3 comments:

  1. That Lemon Cake looks so delicious!!! Thank you for sharing the recipe with us:)
    Jessi

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  2. Sometimes I think all you MGCC ladies do is make and eat delicious desserts! I know that's not true, but these mouthwatering recipes seem to be an MGCC specialty!

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  3. Yummmm. You had me at lemon. This would be a wonderful Easter dessert.

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