This Lemon Frosted Lemon Cake is sweet and buttery with a wonderful citrus flavor that comes from adding both lemon zest and juice.
Arabella Boxer has a recipe and talks about this cake in her wonderful book Arabella Boxer's Book of English Food which is about British foods served before WWII.
For the lemon glaze, mix together the lemon juice, zest and icing sugar.
Ingredients of Lemon cake in real lemon (by Her Castillo)
- Prepare 4 of lemons (one for lemon zest).
- You need 1/2 tsp of lemon zest.
- Prepare 2 of eggs.
- You need 3 Tbsp of butter.
- You need 1 Tbsp of lemon juice.
- Prepare 3 Tbsp of granulated sugar.
- Prepare 1/2 cup of cake flour.
- Prepare of Decoration.
- It's 2 Tbsp of powdered sugar.
- You need 1 tsp of lemon juice.
- Prepare of Rosemary.
Lemon cake in real lemon (by Her Castillo) step by step
- Preheat oven to 350 F. Melt butter in microwave..
- Cut 3 lemons into half. Squeeze the juice out of the lemon..
- Remove the lemon pulp using a spoon and a knife. You will get 6 lemon containers. Zest the last lemon..
- Use a handheld mixer to beat eggs and sugar until creamy. Whisk in flour and melted butter. Stir gently. Add lemon zest and lemon juice and mix until combined..
- Pour batter into the 6 lemon containers. Bake for around 20-25 minutes.
- Decoration: mix lemon juice and powdered sugar to make icing. Top each lemon cake with icing and rosemary..
- Bonus: Save the leftover lemon juice and lemon zest to make lemon curd. Watch video instruction. https://www.youtube.com/watch?v=PzBCRYAnQl8.
In another bowl, combine the lemon juice, buttermilk and vanilla. Slowly add the plain flour mixture and wet ingredients, simultaneously, into the egg mixture and combine well. Ree cooks a real cowboy lunch at the ranch, filmed by her children. The Best Lemon Buttermilk Cake Recipe ever! This simple southern lemon layer cake is soft and moist with a tangy-sweet frosting!
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