Ingredientes para Old Fashioned Triple Lemon Cake
- 2 tablespoons (20g) unsalted butter (for frosting)
- ¾ cup (150g) granulated sugar
- Zest of 2 lemons
- 3 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon lemon extract
- ⅔ cup (80g) powdered sugar (for glaze) and 1 ¾ cups (210g) powdered sugar (for frosting)
- Fresh Lemon Juice
- Fresh Strawberries
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Cómo preparar Old Fashioned Triple Lemon Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch round cake pan with 2-inch sides.
- Cream together ¾ cup (170g) unsalted butter and ¾ cup (150g) granulated sugar in a large bowl until light and fluffy.
- Add the zest of 2 lemons and beat well.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 teaspoon lemon extract.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Prepare the Lemon Glaze:** In a small bowl, whisk together ⅔ cup (80g) powdered sugar and ⅓ cup (60ml) freshly squeezed lemon juice from 1 lemon until smooth.
- Drizzle the glaze over the warm cake.
- **Prepare the Lemon Buttercream Frosting:** In a medium bowl, beat together 1 ¾ cups (210g) powdered sugar, 2 tablespoons (20g) unsalted butter, 2 tablespoons (30ml) freshly squeezed lemon juice from the remaining lemon, and 1 tablespoon lemon zest until light and fluffy.
- Once the cake is completely cool, frost the top with the lemon buttercream frosting.
- Garnish with fresh strawberries, if desired. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
1752g
Fat
517g
Carbs
198g
