Thursday, March 11, 2010

Lemon Cake with Lemon Buttercream Icing

For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons finely grated lemon rind
1/2 cup light butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons fresh lemon juice

For the Icing:
6 cups powdered sugar (Add more for a thicker icing)
1/2 cup light butter, melted
2 tablespoon lemon rind
1/2 cup fresh lemon juice

Preheat oven to 350. Spray three round cake pans with Baker's Joy.

Sift together flour, baking soda, baking powder, and salt.

In a separate bowl rub sugar and lemon rind. Combine lemon sugar and butter in mixing bowl. Mix on medium speed about five minutes.

Add in eggs one at a time; mixing between each addition.

Alternate adding in flour mixture and buttermilk starting and ending with four mixture.

Beat in lemon juice.

Divide evenly in prepared pans. Tap pans on counter to remove air bubbles.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Rotate pans after ten minutes.

While the cake is baking mix up the icing. Combine the butter, lemon rind, and lemon juice in a mixing bowl. Slowly add in powdered sugar until well mixed and you have reached desired consistency.
Decorate cakes when they are completely cooled.

16 servings, 1 slice = 10 points