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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:

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

Glaze:

  1. Add lemon juice into a bowl and slowly whisk in powdered sugar, half a cup at a time until thick enough to spread over cake.
  2. 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:

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

Glaze:

  1. Add lemon juice into a bowl and slowly whisk in powdered sugar, half a cup at a time until thick enough to spread over cake.
  2. 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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