Old-Fashioned Double-Lemon Cake Recipe

Name: Old-Fashioned Double-Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour; 1 teaspoon baking powder; 1 dash salt; 1 x lemon zest of 2 lemons; 3/4 cup sugar granulated; 3/4 cup butter or margarine, softened; 3 large eggs large; 1 teaspoon lemon extract; ⅔ cup powdered sugar; ⅓ cup lemon juice fresh; 1 1/2 cups powdered sugar; 1 1/2 tablespoons butter or margarine; 1 dash salt; 1 x lemon zest of 1 lemon, grated; 2 tablespoons lemon juice; 1 x water; 1 x lemon zest of 2 lemons, grated; 1/4 cup sugar or more, depending sweetness of strawberries; 2 pints strawberries washed,blotted dry, hulled, split lengthwise; 2 tablespoons dark rum

Servings: persons

1 1/2 cups cake flour
1 teaspoon baking powder
1 dash salt
1 x lemon zest of 2 lemons
3/4 cup sugar granulated
3/4 cup butter or margarine, softened
3 large eggs large
1 teaspoon lemon extract
⅔ cup powdered sugar
⅓ cup lemon juice fresh
1 1/2 cups powdered sugar
1 1/2 tablespoons butter or margarine
1 dash salt
1 x lemon zest of 1 lemon, grated
2 tablespoons lemon juice
1 x water
1 x lemon zest of 2 lemons, grated
1/4 cup sugar or more, depending sweetness of strawberries
2 pints strawberries washed,blotted dry, hulled, split lengthwise
2 tablespoons dark rum

1
Sift flour, baking powder and salt onto piece of wax paper.
2
Set aside.
3
Combine lemon zest and granulated sugar in blender or food processor.
4
Grind until lemon zest is almost as fine as sugar.
5
Cream butter and lemon sugar in mixer bowl until light and fluffy.
6
Add eggs, 1 at a time, beating until smooth and flowing.
7
Add lemon extract.
8
Mix to combine (curdled appearance is fine).
9
Add sifted dry ingredients.
10
Mix until smooth.
11
Transfer to greased 8 1/2-inch springform pan.
12
Smooth surface with spatula.
13
Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes.
14
Prepare glaze by mixing powdered sugar and lemon juice.
15
Place hot cake in pan on cooling rack and brush surface with glaze immediately.
16
Let glaze run down sides of cake.
17
Gently rotate pan to distribute drippings evenly.
18
After all glaze is applied and seems absorbed, carefully remove springform rim.
19
As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula.
20
(Aluminum cake pans can affect lemon flavor.)
21
Let cake cool completely.
22
Spread Lemon Frosting on cooled cake.
23
Serve with Lemon sherbert and Lemon-Zested Strawberries.
24
Makes 1 (8 1/2-inch diameter) cake, or 8 servings.
25
LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice.
26
Add few drops water for smooth consistency, if necessary.
27
LEMON-ZESTED STRAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag.
28
Secure bag.
29
Shake bag gently to coat strawberries.
30
Refrigerate 4 hours, turning bag occasionally.

1061

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups cake flour, 1 teaspoon baking powder, 1 dash salt, 1 x lemon zest of 2 lemons, and more.

Yes, Old-Fashioned Double-Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Old-Fashioned Double-Lemon Cake

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