Lemon Cake

Lemon Cake Recipe

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  • Course Cakes
  • Method Medium
  • Serves 8 - 10
  • Dish Type Baked
  • Time 70 minutes
  • Calories 4
Oystein Lemon Cake by Oystein in Baked Goods
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 2 1/2 cups allpurpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup poppy seed
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice
  • 2 cups confectioners' sugar
  • 1/4 cup butter, melted
  • 2 tablespoons grated lemon peel
  • 1/4 cup lemon juice
Description and How to Prepare
  1. Pre-heat oven to 325 degrees. Grease and flour a Bundt cake pan or tube pan. Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.

    Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.

    Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long-tined fork. tip about two-thirds of the Lemon Glaze over the top. Cool 20 minutes.

    Invert onto a serving plate. Remove pan. Spread with remaining glaze. Mix all ingredients.
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