Lemon Cake

By KeyIngredient

Ingredients

• Lemon Frosting:
• 1 1/2 c. flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 6 Tbsp. lemon juice
• 2 tsp. vanilla
• Peel from 2 medium size lemons removed with a vegie
• peeler.
• 1 c. sugar
• 1 c. unsalted butter at room temp
• 3 large eggs
• Remove peel from 1 medium size lemon with a vegie
• peeler. Process with 1/3 c. sugar (as above step #4). Beat with 2 cream cheese at roof temp and 2 Tbsp. lemon juice until smooth (all this may be done in food processor). Chill about 1 hour, until firm but spreadable.

Preparation

Step 1

1. Heat oven to 350. Lightly grease an 8" springform pan pr 2 8" cake pans. Line bottoms with waxed paper; lightly grease paper. Dust the pans with flour and shake out any excess.

2. Mix flour, baking powder and salt.

3. Mix lemon juice and vanilla.

4. In food processor, process lemon peel and sugar until peel is finely ground. Put into a large bowl with butter and beat with electric mixer until pale and fluffy. Beat in eggs one at a time. Add flour mixture and juice mixture alternately, mixing well after each addition. Pour into prepared pans.

5. Bake about 40 minutes, until top springs back when touched and pick inserted near center comes out clean. Cool in pans, then turn out. Peel off waxed paper. Slice cake in 3 layers or slice the 2 cakes in half to make 4 thin layers. Frost with the lemon frosting using about 1/3 c. between layers. Frost outside, then refrigerate until ready to serve.