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Cakes & Cupcakes, Glazes

Glazed Lemon Cake – Rumford Cook Book

Glazed-Lemon-Cake-Rumford-Cook-Book

Prep Time: 15 Minutes

Total Time: 55 Minutes

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Glazed-Lemon-Cake-Rumford-Cook-Book

Ingredients

For the Cake:

  • 2 C. granulated sugar
  • 1/2 C. butter, softened
  • 3 lg. eggs
  • 1 C. milk
  • 2 tsp. Clabber Girl® Baking Powder
  • zest from 1 lemon
  • 1/2 tsp. salt
  • 3 C. all-purpose flour

For the Glaze:

  • juice from 2 lemons
  • 3 C. powdered sugar, approximate

Directions

Preheat oven to 350° F. Grease a 9×13-inch baking pan, then set aside.

Cake:

Beat butter and sugar together in a mixing bowl. Add well-beaten eggs and mix together with the butter and sugar. Add the lemon zest, milk, flour, salt*, and baking powder to the mixing bowl and mix everything together well. Pour batter into baking pan. Bake at 350° F. for 40 minutes or until cake tests done. Cool completely before adding glaze.

Glaze:

Add lemon juice into a bowl and slowly whisk in powdered sugar, half a C. at a time until thick enough to spread over cake. Pour over the top of cooled cake and use a knife to spread evenly over cake, letting the icing drip over sides of cake.

Glazed Lemon Cake – Rumford Cook Book

Glazed-Lemon-Cake-Rumford-Cook-Book

Prep Time: 15 Minutes

Total Time: 55 Minutes

Ingredients

For the Cake:

  • 2 C. granulated sugar
  • 1/2 C. butter, softened
  • 3 lg. eggs
  • 1 C. milk
  • 2 tsp. Clabber Girl® Baking Powder
  • zest from 1 lemon
  • 1/2 tsp. salt
  • 3 C. all-purpose flour

For the Glaze:

  • juice from 2 lemons
  • 3 C. powdered sugar, approximate

Directions

Preheat oven to 350° F. Grease a 9×13-inch baking pan, then set aside.

Cake:

Beat butter and sugar together in a mixing bowl. Add well-beaten eggs and mix together with the butter and sugar. Add the lemon zest, milk, flour, salt*, and baking powder to the mixing bowl and mix everything together well. Pour batter into baking pan. Bake at 350° F. for 40 minutes or until cake tests done. Cool completely before adding glaze.

Glaze:

Add lemon juice into a bowl and slowly whisk in powdered sugar, half a C. at a time until thick enough to spread over cake. Pour over the top of cooled cake and use a knife to spread evenly over cake, letting the icing drip over sides of cake.

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