Old Fashioned Triple Lemon Cake

This recipe uses 3 lemons, thus the name "triple". Three lemons will yield enough juice and rind needed for this recipe.

• Ready In: 1 hr
• Yields: 1 9 inch cake

Ingredients

• 3⁄4 cup butter, softened
• 3⁄4 cup sugar
• 3  tablespoons lemon zest, divided
• 3  large eggs
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄8 teaspoon salt
• 1  teaspoon  lemon extract
• 2⁄3 cup powdered sugar, sifted
• 1⁄3 cup fresh lemon juice (must use fresh)
• 1 3⁄4 cups powdered sugar, sifted
• 2  tablespoons fresh lemon juice (must use fresh)
• 1 1⁄2 tablespoons butter, softened
•  fresh strawberries (optional)

Directions

1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
2. Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
3. Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
4. Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
5. Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.