Citrusy Light Lemon Cake - Spring Perfect
Whip up this zesty, fresh lemon cake with simple ingredients. Lightly sweetened and spring-perfect, ready in just 30 minutes for a tangy treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Hand mixer
- Cake pan
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Grater
- Toothpick
- Parchment paper
- Measuring cup
- Zip-top bag
- Airtight container
- Refrigerator
- Freezer
- Plate
Ingredients
- 1¼ cups sifted plain flour.
- ¼ teaspoon of salt.
- 2 teaspoons of baking powder.
- ½ cup granulated sugar.
- 4 tablespoons of softened unsalted butter.
- ½ teaspoon real vanilla flavoring.
- ½ teaspoon lemon flavoring.
- ¼ cup room-temp half and half.
- 2 large eggs, not chilled.
- Zest of 2 lemons (2 tablespoons).
- Juice from 2 lemons (⅓ cup).
- 1 cup icing sugar for glaze.
- 1 1½ teaspoons water or milk for glaze.
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