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Delightful Lemon Cake
1 cup unsalted butter, room temperature
1 cup granulated white sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup fresh lemon juice
Frosted Icing:
1 cup confectioners powder sugar, sifted
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees and place rack in middle of oven. Butter a 9 inch springform pan and line the bottom of the pan with parchment paper. Set aside.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 2 minutes). Add the eggs and mixi well. Mix in the lemon zest and vanilla extract.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with an spatula. Bake about 43 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
For the icing, combine the sifted confectioners sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.
This cake will last for several days in an airtight container.
Makes one - 9 inch cake.
Lemon Cake History
Cakes have a long history. They have been around since ancient times, but early cakes were different from what we eat today. They were hard and often sweetened with honey, and often included nuts and dried fruits. Medieval bakers made fruitcakes and gingerbread.
The precursor of modern cakes were developed in Europe in the mid-17th century. This was due mainly to advances in technology, such as reliable ovens and cake hoops. Refined sugar was also available. Many of these cakes still contained dried fruits.
In the mid-19th century, modern cakes were developed. Refined white flour and baking powder made this development possible. A recipe for layer cake first appeared in The Cassell's New Universal Cookery Book in London, in the year 1894.
Other Articles in Dessert Recipes
 Peach Upside-Down Cake
Decadent Chocolate Mousse
Delightful Lemon Cake
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