Guest guest Posted March 7, 2002 Report Share Posted March 7, 2002 Lemon Crunch Cake 1/2 cup butter or margarine 3/4 cup sugar 2 large eggs, room temperature, beaten Finely grated zest of 1 lemon 1-1/2 cups self-rising flour 1/4 cup milk Preheat oven to 350 degrees. Grease 9x7 or an eight inch pan. Line with wax paper. In a bowl, beat butter and sugar until fluffy. Gradually beat in eggs. Stir lemon zest, and sifted flour with milk. Pour batter in pan and level batter. Bake about 50 minutes, until well risen. While cake is baking, make topping. Leave cake in pan until cool. ------ Lemon Icing Makes 2 cups Ingredients 1/2 cup butter 2 tablespoons lemon juice 1/2 teaspoon vanilla extract 3 cups confectioners' sugar Directions 1. Combine the butter, lemon juice, vanilla, and confectioner's sugar and beat until light and fluffy. Add more confectioner's sugar, or lemon juice to adjust the consistency as needed. Note: While cake is still warm, poke holes in top of cake and pour on frosting. Remove from pan when cake is completely cooled. Quote Link to comment Share on other sites More sharing options...
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