Frosted Lemon Cake Recipe
Here is a highly popular Frosted Lemon Cake recipe. I prepare this Frosted Lemon Cake with Fruits as the main ingredient. I just love Dessert recipes and this dish is my only favorite amongst them. In my view, if one calls oneself a good cook, one must have a personal recipe of Frosted Lemon Cake, just like I do.
Ingredients
Cake:
1/2 cup plus 1 tablespoon (125 g) soft margarine
Grated peel of 1 lemon
1/2 cup (100 g) sugar
2 eggs, beaten
Scant 1/4 cup (50 ml) milk
1-3/4 cups (200 g) self-rising flour
Scant 1/2 cup (50 g) cornstarch
1/2 teaspoon baking powder
Syrup:
3 tablespoons water
Juice of 1 lemon
1/4 cup (50 g) sugar
1 tablespoon liqueur such as arrack or ouzo
Frosting:
2 cups (225 g) powdered sugar, sifted
3 tablespoons lemon juice
Strip of lemon peel
Directions
Grease a round 8-inch (20-cm) cake pan and sprinkle with fine breadcrumbs.
Preheat oven to 375°F (190°C).
To make cake, cream margarine, lemon peel and sugar in a large bowl until pale and fluffy.
Stir in eggs and milk.
Sift together flour, cornstarch and baking powder.
Fold into egg mixture.
Turn batter into prepared pan; smooth the surface.
Bake 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Remove cake from pan; cool on a rack.
To make syrup, bring water to a boil with lemon juice and sugar in a small saucepan.
Add arrack or ouzo.
Pour hot syrup slowly over cooled cake, letting it soak in well.
To make frosting, blend powdered sugar and lemon juice in a small bowl until smooth.
Spread thickly over top of cake so it runs down sides.
Cut lemon peel into fine strips; sprinkle over cake while frosting is soft.
Preheat oven to 375°F (190°C).
To make cake, cream margarine, lemon peel and sugar in a large bowl until pale and fluffy.
Stir in eggs and milk.
Sift together flour, cornstarch and baking powder.
Fold into egg mixture.
Turn batter into prepared pan; smooth the surface.
Bake 40 to 50 minutes or until a wooden pick inserted in center comes out clean.
Remove cake from pan; cool on a rack.
To make syrup, bring water to a boil with lemon juice and sugar in a small saucepan.
Add arrack or ouzo.
Pour hot syrup slowly over cooled cake, letting it soak in well.
To make frosting, blend powdered sugar and lemon juice in a small bowl until smooth.
Spread thickly over top of cake so it runs down sides.
Cut lemon peel into fine strips; sprinkle over cake while frosting is soft.
