Lemon cake

Note: I sometimes use a 9 x 13 pan. When cake is done I leave in pan and poke holes in cake when hot. Then I drizzle glaze over cake.
Photo by nancy l.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup and 1 tablespoon fresh squeezed lemon juice

  • 3

    cups all-purpose flour, plus flour for dusting pan

  • 3/4

    cup and 2 tablespoons milk

  • 2

    sticks melted butter

  • 2

    cups sugar

  • 4

    large eggs

  • 1/2

    tablespoons baking powder

  • 1/2

    tablespoons baking soda

  • Heaping 1/4 tablespoon salt

  • 1/2

    cup walnuts (optional)

  • Add 1 tablespoon lemon extract to wet ingredients for more intense lemon flavor

Directions

Preheat oven to 350 degree. Combine milk and 1/4 cup plus 1 tablespoon lemon juice in a small bowl. Set aside. Prepare Bundt pan by greasing it and dusting lightly with flour, and then turn it upside down and tap lightly to remove excess flour. In a large mixing bowl, cream butter and sugar. Add eggs, blending until smooth. Add the milk mixture plus 1/2 cup lemon juice and lemon extract into mixing bowl and blend. Using a separate bowl, mix together dry ingredients. Add them into the wet ingredients, blending together just until smooth. stir in walnuts, if using. Pour batter into pan. Bake 50 to 60 minutes or until toothpick comes out clean. Cool in pan for ten minutes and them flip cake carefully onto a cooking rack. The Glaze: 1/2 cup powdered sugar 3 teaspoons lemon juice 2 tablespoons butter Combine powder sugar, lemon juice and butter. Add more lemon juice if a thinner glaze is preferred. Drizzle glaze evenly over cooled cake with a spoon. Enjoy

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