Lemon Layer Cake

Recipe by Fauve
READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease two 8- or 9-inch round cake pans.
  • Line with waxed paper; grease paper.
  • In a medium bowl, sift together flour, baking powder, and salt.
  • In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
  • Beat in lemon rind and juice.
  • Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
  • Pour into prepared pans.
  • Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
  • Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
  • For frosting: Beat butter in a medium bowl with electric mixer until soft.
  • Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
  • (makes enough frosting for one two-layer cake).
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