1-2-3-4 Lemon Cake with Lemon Icing

Ingredients
1 cup | milk
2 cup | sugar
2 sticks butter | 16 oz
3 cup | flour
3 tsp | baking powder
4 eggs
4 tsp |lemon rind
Pinch of salt

Step 1
Make sure all the ingredients are at room temperature.
I like to keep the milk on the warmer side.

Step 2
Grind together the sugar and lemon rind.
Do quick short bursts in the blender.

Step 3
Pre heat the oven to 350 F – 180 C
Prepare 3 – 8 inch cake pans by greasing and lining with parchment paper.

Step 4
Cream butter in a bowl for 5 minutes.
Gradually add sugar.
The butter and sugar should get creamy, light and fluffy.

Step 5
Sift the flour with baking powder and salt three times.
Yes three times. It makes a huge difference.
I used cake flour for this recipe, but all purpose flour also works well.

Step 6
Add one egg at a time to the mixture.
Beating well after each addition of egg.

Step 7
Now start adding the sifted flour and milk gradually.
Do not over beat at this point.

Step 8
Pour equally in prepared pans.
Bake for 20 – 25 minutes.
Remove from oven when done.
Let the cakes cool in pan for 10 minutes.
Finish cooling on wire rack.
Lemon butter cream frosting.

Butter | 3 sticks (1 ½ cup) ( 12 0z)
Powder sugar | 6 cups
Lemon juice | 3 Tbs
Water | 3 Tbs
Yellow color | optional

Method
Make sure the butter is at room temperature.
Beat the butter until light and fluffy.
Add sugar in 3 batches, 2 cups at a time.
Add the fresh lemon juice with the sugar.
Use the water to adjust the consistency of the icing.

I decorated with thinly sliced fresh lemon, blueberries and tiny daisies.
I put the thin slices of lemon on a kitchen towel for a while so that the slices get dry.

This cake is served best at room temperature.
Keeps well in fridge for up to 5 days.

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Видео 1-2-3-4 Lemon Cake with Lemon Icing канала ashmurad