BEA'S LEMON BUTTER CAKE

2
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.

Rating:

★★★★★ 2 votes

Comments:
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make BEA'S LEMON BUTTER CAKE

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

Printable Recipe Card

About BEA'S LEMON BUTTER CAKE

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




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