Ingredients for Lemon Frosted Lemon Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- Lemon, Zest Of
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Fresh Lemon Juice
- Icing Sugar
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How to Make Lemon Frosted Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting: In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, beating until light and fluffy.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
107g
Fat
51g
Carbs
14g
