ULTIMATE LEMON CAKE
3/4 cup butter
1 1/4 cups white sugar
8 egg yolks
3 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup lemon juice
3 cups confectioners' sugar
1/2 cup lemon juice
2 cups confectioners' sugar
1/4 cup lemon juice
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 13 x 9 pan. Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To make the hot lemon glaze: In a saucepan, combine 3 cups confectioners' sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute...
Keep mixture warm until ready to use.
To make the Icing Glaze: In a small bowl, mix 1/4 cup lemon juice and 1 1/2 cups of confectioners' sugar. If mixture is too thin, add more sugar until desired consistency is reached.
Johnny helped with this step. Here he is innocently stirring the lemon juice into the powdered sugar. Just look at his little angelic face...
(After getting this shot, I realized how dirty his face was, so I subsequently scrubbed him down for the following shots. He does look much better...)
Here is a full body shot of his attire. Isn't he debonair with the turtle neck, swim trunks and cowboy boots?
Here, you can see he has succumbed to temptation and had decided to test the recipe...
He's very pleased that his mother hasn't stayed his hand and is looking forward to a palatable delight...
Here's how lemony the icing really is...
Assemble the cake: Pour 3/4 of hot lemon glaze over warm cake while it's in the pan, like so...
(As you can see, I also tried this recipe in a regular cake pan, but had bad luck getting out of the pan in one piece. Either way, though, it was lemony delicious!)
Let cake cool for 60 minutes, then remove from pan. Reheat the remaining hot lemon glaze to the boiling point, then brush glaze onto the top and sides with a pastry brush. Using a fork, drizzle Icing Glaze over cake. Refrigerate for at least 2 hours before serving.
Get ready to pucker!
I am pleased to list this post at...
-Tip Junkie's "Talk to me Tuesday",
-5 Minutes for Mom's "Tackle It Tuesday",
-Tammy's Recipe's "Kitchen Tip Tuesday",
-Blessed With Grace's "Tempt My Tummy Tuesday",
-Mary's "Tightwad Tuesday",
and -The Lazy Organizer's "Talk About Tuesday".
Check out these blogs! You're going to love 'em!
If you liked this post and would like to join me here on a regular basis via email or other reader, please...
(You'll be helping to pay for at least one of the nine kid's college tuition.)
OR... bookmark or share this post by clicking the little beauty below... Thank you for your visit!