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1/2 C. butter, softened
juice from 2 lemons
3 lg. eggs
3 C. powdered sugar, approximate
1 C. milk
2 tsp. Clabber Girl Baking Powder
zest from 1 lemon
1/2 tsp. salt
Cake:
3 C. all-purpose flour
2 C. granulated sugar
Glaze:
Preheat oven to 350° F. Grease a 9×13-inch baking pan, then set aside.
Cake:
Beat butter and sugar together in a mixing bowl. Add well-beaten eggs and mix together with the butter and sugar. Add the grated lemon, milk, flour, slt and baking powder to the mixing bowl and mix everything together well. Pour batter into baking pan. Bake at 350° F. for 40 minutes or until cake tests done. Cool completely before adding glaze.
Glaze:
Add lemon juice into a bowl and slowly whisk in powdered sugar, half a cup at a time until thick enough to spread over cake. Pour over the top of cooled cake and use a knife to spread evenly over cake, letting the icing drip over sides of cake.
1/2 C. butter, softened
juice from 2 lemons
3 lg. eggs
3 C. powdered sugar, approximate
1 C. milk
2 tsp. Clabber Girl Baking Powder
zest from 1 lemon
1/2 tsp. salt
Cake:
3 C. all-purpose flour
2 C. granulated sugar
Glaze:
Preheat oven to 350° F. Grease a 9×13-inch baking pan, then set aside.
Cake:
Beat butter and sugar together in a mixing bowl. Add well-beaten eggs and mix together with the butter and sugar. Add the grated lemon, milk, flour, slt and baking powder to the mixing bowl and mix everything together well. Pour batter into baking pan. Bake at 350° F. for 40 minutes or until cake tests done. Cool completely before adding glaze.
Glaze:
Add lemon juice into a bowl and slowly whisk in powdered sugar, half a cup at a time until thick enough to spread over cake. Pour over the top of cooled cake and use a knife to spread evenly over cake, letting the icing drip over sides of cake.