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Lemon Cake

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A Lemon Cake is easy to be made and it has light and fresh taste. You should try it in order to escape from the chocolate one. Keep experimenting and find your favorite dessert.

You’ll need:

For the Cake:

Cooking spray

2 tablespoons all-purpose flour

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1,5 cups granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup non-fat buttermilk

2 tablespoons finely grated lemon peel

2 tablespoons fresh lemon juice

 

For the Icing:

3 cups powdered sugar

1/4 cup unsalted, melted butter

1 tablespoon lemon peel

1/4 cup fresh lemon juice

Lemon peel strips for decoration

 

How to make it:

Preheat the oven to 350F degrees. You will need 2 round cake pans (about 8 inch each) to prepare the cake. Coat them with cooking spray, line the bottoms of the pans with wax paper and coat the wax paper with the cooking spray. Dust the pans with 2 tablespoons of flour and set them aside. You’ll need them later.

Combine 2 cups of flour, baking powder, baking soda and salt and stir them nicely.

Beat up in a mixer the granulated sugar and 1/2 cup butter for about 5 minutes at medium speed. Do it until the ingredients mix up together. Add the eggs, one by one, and mix well after each egg. Now add the flour mixture and the non-fat buttermilk. Add in 2 tablespoons lemon peel, grated, and 2 tablespoons lemon juice.

Pour the dough into the pans we’ve prepared earlier. Remove the air bubbles by tapping the pans sharply on the counter. Bake them at the preheated oven to 350F for about 30 minutes or you can check if the cake layer is ready when you poke it with a cocktail stick in the center and if the stick comes out clean, the layer is ready.

Cool down the pans 10 minutes on a wire rack, after that remove the layers from pans and cool them completely on wire rack and remove the wax paper from the cake layers.

While you wait the layers to cool down you can prepare the icing. Combine the powdered sugar, the butter, the grated lemon peel and the lemon juice in a large bowl and stir until very smooth.

Take a cake layer and spread on it half of the icing mixture on the top of the layer. Take the other cake layer and place it on the top. Spread the remaining half of icing over the top of the cake. Decorate with the strips of the lemon peel and store the cake in the fridge. Let it cool for a couple of hours. Bon appetite!

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