While I am primarily a fan of chocolate desserts, I cannot resist the occasional lemon cake.
Here is a recipe I refined for a very simple lemon cake several years back. For more detail, check out my full recipe on HubPages.
240g flour (2 cups)
2t of baking powder
1/2 cup (one stick) butter, softened
200g granulated sugar (1 cup)
6 fl oz (3/4 cups) milk
300g (3 cups) confectioner's (powdered) sugar
1 cup softened butter (two sticks)
Zest of one lemon
Juice of one lemon
1. Preheat oven to 350 degrees F
2. Combine flour, sugar, baking powder, and salt in one bowl
3. In a separate bowl, mix the butter and sugar together
4. Add eggs to the wet ingredients bowl and mix
5. Add butter to the wet ingredients bowl and mix
6. Add sugar to the wet ingredients bowl and mix
7. Add vanilla to the wet ingredients bowl and mix
8. Switch between adding small portions milk and your flour mixture to the wet ingredients bowl, mixing in between each new addition
10. Line two round baking pans with butter and flour to prevent the cake from sticking
11. Divide the batter between both pans
12. Bake for 30-40 minutes or until the top is golden brown and a knife can be inserted into the cake without particles sticking to it.
13. After removing the cake from your oven, let the pans cool before removing the cake
Once your cake has completely cooled, ice it! You will find the icing creation procedure below.
1. Cream butter (ideally using a stand mixer or handheld mixer)
2. Slowly mix in the powdered sugar, adding small amounts between mixing
3. Add the vanilla
4. Using a handheld grater, zest your lemon (after cleaning it)
5. Cut the lemon in half and squeeze one half over your bowl (not letting seeds slip through) to add juice to your icing, then mix
6. If you want a smoother consistency, add juice from the second half of your lemon