BEA'S LEMON BUTTER CAKE

Bea L.

By
@BeachChic

So good and so pretty. You can actually use any kind of icing on these layers. I have used my old-fashioned chocolate icing on these butter layers.


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Comments:

Method:

Bake

Ingredients

CAKE LAYERS:

1 stick
butter, rm temp (not margarine)
1 c
sugar
2
eggs
1 c
milk
2 c
self-rising flour, sifted**
1 tsp
lemon extract

LEMON BUTTER ICING:

1 stick
butter, rm temp (not margarine)
1 box
powdered sugar (possibly a little more)
1
lemon rind, grated
juice from 1 lemon

Directions Step-By-Step

1
Preheat oven to 375. Grease & flour three 8" cake pans or two 9" cake pans. I actually like using Wilton's Cake Release.
2
LAYERS: Cream butter & sugar. Add eggs one at a time, beating after each.
3
Alternate milk & flour to the creamed mixture until all milk & flour is used. Add lemon extract & mix well.
4
Bake at 375 for approximately 20 minutes or until layers test done. Turn out of pans after 10 minutes and let cool before icing the cake.
5
ICING: Cream butter & powdered sugar. (One box of powdered sugar equals 16 oz or 2 cups). Add lemon rind. Add lemon juice a little at a time, mixing well until you have the icing the right consistency to spread. Ice cooled layers.
6
Note: Sometimes I make two 9" layers. I have also cut these two layers in half to make 4 layers.
7
***SELF-RISING FLOUR SUBSTITUTE***
2 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1/2 tsp baking soda

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy