Name: Zingy Lemon Wedding Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1/2 cup milk; 2 tablespoons lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; For the lemon glaze:; 1 cup powdered sugar; 2 tablespoons fresh lemon juice; Additional lemon zest for garnish

How To Make Zingy Lemon Wedding Cake

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Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup milk
2 tablespoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Mix in the lemon zest, lemon juice, and vanilla extract. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Drizzle the lemon glaze over the cooled cake and garnish with additional lemon zest if desired.
Slice and serve.