Lemon Cake

Here is the Lemon Cake Recipe to go along with the Lemon Frosting from yesterday.


1 cup unsalted butter, room temperature
1 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin of lemon)
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice

Preheat oven to 350 degrees F and place rack in the center of the oven.  Butter, or spray with a nonstick spray, a 9 inch spring form pan and then line the bottom of the pan with parchment paper.

In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder
and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
Makes one - 9 inch cake.

Frost as you like or when cake is done.
Or Turn into Cake Balls
Cool for 1 hour and crumble the whole cake up in a large bowl
Then Fold in 3/4 of the Lemon frosting (recipe on the other post)
Keep folding and mixing until you don't see frosting anymore
Then roll into balls and put in a freezer for 20 minutes
Take out and dip or roll in melted White Chocolate
Then top with Poppy Seeds
Return to freezer
Serve strait from the freezer or take out and let sit for 10-30 minutes (Depending on how you like it)

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