Ingredients
CAKE :
- 2 tablespoons all-purpose flour
- 2 cups all-purpose flour (about 9 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup nonfat buttermilk
- 2 tablespoons finely grated lemon rind
- 2 tablespoons fresh lemon juice
ICING:
- 3 cups powdered sugar
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon rind
- 1/4 cup fresh lemon juice
- Lemon rind strips (optional)
Preparation
1.
Preheat oven to 350°.
2.
To prepare cake, coat 2 (8-inch) round cake pans with
cooking spray; line bottoms of pans with
wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons
flour, and set aside.
3.
Lightly spoon 2 cups flour into dry measuring cups, and
level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt,
stirring with a whisk.
4.
Place granulated sugar and 1/2 cup butter in a large
bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
5. Add eggs, one at a time, beating well after each
addition. Add flour mixture and non-fat buttermilk alternately to sugar
mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons
lemon rind and 2 tablespoons lemon juice.
6.
Pour batter into prepared pans; sharply tap pans once
on counter to remove air bubbles.
7. Bake at 350° for 32 minutes or until a wooden pick
inserted in center comes out clean. Cool in pans 10 minutes on a wire rack;
remove from pans. Cool completely on wire rack; remove wax paper from cake
layers.
8. To prepare icing, combine powdered sugar and the
remaining ingredients (except lemon rind strips) in a large bowl; stir with a
whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top
of cake. Top with remaining cake layer. Spread remaining half of icing over top
of cake.
9. Garnish with
lemon rind strips, if desired.
10. Store
cake loosely covered in the refrigerator.
Ready In : 1 hour
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