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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I love lemon desserts. Tart and not too sweet. If the cake is going to stand for a while use the glaze as the sugar will be absorbed in humid conditions. I thank Bill's Personal Cook for this one:) Ingredients:
2 1/4 cups cake flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter |
1 teaspoon freshly grated lemon, zest of |
1/2 teaspoon freshly grated orange zest |
1 1/3 cups sugar |
3 large eggs |
1/3 cup water |
3 tablespoons fresh lemon juice |
1/4 cup orange juice |
confectioners' sugar, for dusting |
2 tablespoons butter, room temp (optional) |
1 cup confectioners' sugar (optional) |
2 teaspoons fresh lemon juice (optional) |
1 teaspoon hot water (optional) |
1/2 teaspoon vanilla extract (optional) |
Directions:
1. Preheat oven to 350°.
2. Butter and flour a 9 x 13 cake pan.
3. Mix together flour, baking powder and salt.
4. Cream butter in large bowl with mixer.
5. Add lemon and orange zest.
6. Cream until smooth and light, about 2 minutes.
7. Slowly add sugar, blending well and scraping sides of bowl.
8. Add eggs, one at a time.
9. In a small bowl, combine water, lemon and orange juices.
10. Add the dry ingredients alternating with the liquids.
11. Mix well until smooth.
12. Spoon into prepared pan-smoothing the surface.
13. Bake for 30 to 35 minutes until golden on top and springy to the touch.
14. Remove from oven and cool on a rack.
15. Sprinkle with confectioners' sugar before serving.
16. A thin lemon glaze also works nicely.
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