Lemon Cake With Lemon Vanilla Glaze |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A light, low fat lemon cake that will stay moist for several days if refrigerated and wrapped in plastic. From the wonderful Stonewall Kitchen. Ingredients:
cake |
1 1/2 c flour |
2 tsp baking powder |
pinch of salt |
3/4 c sugar |
1 c buttermilk |
2 large eggs |
1/4 tsp vanilla |
grated zest of 1 large lemon (about 1 tbl) |
1/2 c vegetable oil |
glaze |
grated zest of 2 lemons (about 2 tbl) |
juice from 2 large lemons (about 6 tbl) |
3/4 c sugar |
1/8 tsp vanilla |
Directions:
1. 350 oven Grease and lightly flour and 8 inch cake pan
2. Cake
3. Sift dry ingredients together
4. In a large bowl, mix sugar and buttermilk together
5. Add the eggs and mix well
6. Add the vanilla and lemon zest and mix well
7. Gradually mix in the flout mixture until smooth
8. Add the oil and mix briefly
9. Pout into prepared pan and bake on center rack for 30 to 45 minutes or until toothpick inserted in center comes out clean
10. Glaze
11. Mix the ;emon zest, lemon juice, sugar and vanilla in a small saucepan, bring to simmer over medium heat, stirring gently
12. Reduce heat to low and let simmer about 4 minutes until smooth and slightly thickened
13. set aside
14. Remove the cake from the oven and using a knife, loosen all around the pan
15. Top the pan with a large plate and f;ip the whole thing over to remove cake from pan, immediately invert to another large plate so the cake is upright
16. Brush the top of the hot cake lightly with the glaze
17. Let cool for 5 minutes and brush with the glaze again
18. Repeat using remaining glaze
19. Cut into thin slices and serve slightly warm or at room temperature
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