And now something perfect for the Easter table tomorrow!
Pantry Lemon Cake with Lemon Buttercream Frosting:
Ingredients:
CAKE:
1 c butter, softened
2 c sugar
4 eggs
1 T lemon zest
¼ c lemon juice
1 t vanilla extract
2 1/3 c all-purpose flour
2 ½ t baking powder
¼ t salt
1 c buttermilk
FROSTING:
1 c butter, softened
2 T lemon zest
¼ c lemon juice
2 T milk
5 c powdered sugar
Directions:
1. Preheat oven to 350˚. Spray a 13 x 9 baking dish with nonstick baking spray. Coat with flour.
2. Beat butter and sugar with a mixer till creamy.
3. Add eggs, one at a time, beating well.
4. Beat in lemon zest, lemon juice and vanilla.
5. Combine flour, baking powder and salt.
6. Gradually add to butter mixture, alternately with buttermilk, beating just until combined.
7. Spoon into prepared pan. Bake for 35 – 45 min, or until a wooden pick inserted
in center of cake comes out clean.
8. In meantime, make frosting: Beat butter, lemon zest, lemon juice and milk with a mixer until creamy. Gradually beat in powdered sugar till smooth.
9. Cool cake in pan 10 min.
10. Turn cake upside down on a rectangular serving tray.
11. Spread frosting over top and sides of cake. Serve and enjoy!
Disclosure / Disclaimer: I received this recipe, free of charge, from emeals.com for blog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
Comments
Post a Comment