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
- Cream butter and sugar until creamy and light.
- Add eggs one at a time, beat until well combined.
- Stir in vanilla, juice, and zest of the lemons.
- Sift together flour, baking powder, salt, and fold into the rest of the mixture.
- Bake in a greased 8" x 8" pan in a 350ยบ oven for 35-40 minutes or until golden in color.
- Remove cake from oven to a cooling rack and pour glaze over the hot cake.
- 1/2 cup citrus juice, I used 1/4 cup lemon and 1/4 cup orange
- 1/4 cup honey
- 1 tablespoon sugar
- In a small saucepan over medium heat heat juices and honey until honey is dissolved.
- Pour over hot cake and sprinkle with sugar.
- Serve warm or cold with whipped cream.
That Lemon Cake looks so delicious!!! Thank you for sharing the recipe with us:)
ReplyDeleteJessi
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!
ReplyDeleteYummmm. You had me at lemon. This would be a wonderful Easter dessert.
ReplyDelete