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Little Lemon Cake

September 23, 2011

This cute little cake will serve about 3-4 people.  It’s from America’s Test Kitchen’s Cooking for Two: 2009.

lemon cake

2/3 cup cake flour

¼ tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

3 Tbsp buttermilk (room temperature)

1 Tbsp fresh lemon juice

2 tsp lemon zest

¼ tsp vanilla

1/3 cup sugar

3 Tbsp butter, softened

1 egg (room temperature)

Glaze:

¾ cup icing (powdered) sugar

1 Tbsp fresh lemon juice

1 tsp milk or buttermilk

Combine the flour, baking powder, soda, and salt in one bowl. Combine the buttermilk, lemon juice, and vanilla in another bowl.  In a medium bowl, beat the sugar and lemon zest with an electric mixer for 30 to 60 seconds until well combined. Set aside 1 Tbsp of this mixture.  Add the butter to the bowl of lemon sugar and beat until light and smooth (2-4 min.) Beat in the egg. Turn the mixer to low and beat in half of the flour mixture, then the buttermilk mixture, then the rest of the flour mixture until just mixed in. Stir with a spatula to make sure it is fully mixed and spread it in a greased and floured 5×7 inch pan. Bake at 325 degrees F for 25 to 28 minutes. Cool on a wire rack for 10 minutes. Mix the glaze and spread over the warm cake. Sprinkle with the reserved lemon sugar.  Let cool completely before serving (about 1 ½ hours).

piece of cake

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From → Cakes

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