Old Fashioned Triple Lemon Cake
photo by diner524
- Ready In:
1 9 inch cake
- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
Questions & Replies
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I just love lemon, so I knew I had to try this cake!!! I loved the mixture of sour/tart with the sweet, but others felt it was too tart, what is wrong with them, lol!!! I loved that this is a smaller cake, so not a huge amount of leftover cake, perfect now, for us empty nesters, lol!!! Made for "The Best of 2014" tag game!!
Made for your Football Pool win & served as part of our multi-family Thanksgiving menu as it met the need for a lactose-free dessert. I made 2 chgs - 1 of necessity & another as a pers preference. Pan sizes in Iceland are not consistent w/the US, so I used a 9-in sq baking pan & cut the cake in 16 sq pieces to serve. Frosting is often viewed as overkill, esp if 2 desserts are eaten after a heavy meal. So I creatively turned the glaze & frosting into a combo of the 2. This is an easy-fix & was well-rec'd. The crumb is tender, moist & full of the lemon flavor. This was a real DH-pleaser dessert & will definitely encore by request for spec occasions. Thx for sharing your recipe w/us.
Thank you so much for sharing this wonderful recipe breezer, we really enjoyed it. It was quick and easy to make with terrific results. The cake was tender and full of lemon flavor. The glaze really enhances the flavor of the cake while the frosting is to die for. Made as written and wouldn't change a thing.
LOVE!! A tender, moist yellow cake with just the right amount of lemon! Unfortunately I didn't have a 9-inch round cake pan deep enough to hold all the batter, so I baked in a 8"x8"x2" Pyrex dish for 30 minutes at 325F. My lemons were large, so I also garnished with zest. Tagged for Spring Photo Tag, due 05/25 (with extension).