Lemon Cake

Name: Lemon Cake
Ingredients: 10-5/8 ounces, weight Butter, At Room Temperature; 10-5/8 ounces, weight Fine Sugar; 6 Large Eggs; 1 teaspoon Vanilla Extract; 1 Organic Lemon, Zest And Some Juice; 10-5/8 ounces, weight All-purpose Flour; 1/2 teaspoons Baking Powder; FOR THE GLAZE:; 8-7/8 ounces, weight Icing Sugar; 1 Lemon, Juiced, As Needed; Sprinkles For Decorating

11 ingredients

6 steps

Ingredients

10-5/8 ounces, weight Butter, At Room Temperature
10-5/8 ounces, weight Fine Sugar
6 Large Eggs
1 teaspoon Vanilla Extract
1 Organic Lemon, Zest And Some Juice
10-5/8 ounces, weight All-purpose Flour
1/2 teaspoons Baking Powder
FOR THE GLAZE:
8-7/8 ounces, weight Icing Sugar
1 Lemon, Juiced, As Needed
Sprinkles For Decorating

Directions

1

Preheat oven to 180°C (360°F). Line a baking tray (30x40 cm or 12x15 inch) with baking paper.
2

Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add sugar and continue beating for several minutes.
3

Add the eggs one at the time, mixing very well before adding the next egg. Add vanilla. Scrape the bottom and sides of the bowl a few times in between. Add the zest of the lemon and 2 tablespoons lemon juice.
4

Mix together flour and baking powder and sift over the butter-egg mixture. Incorporate gently.
5

Pour batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside.
6

For the glaze, mix the icing sugar with enough lemon juice to obtain a spreadable paste. Spread this over the hot cake, working quickly, and distribute sprinkles evenly on top.