Skill required: Beginner
1 cup unsalted butter, room temperature
1 cup granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
1. Preheat oven to 350 degrees F and place rack in the center of the oven.
2. Butter, or spray with a nonstick spray, a 9 inch springform pan and then line the bottom of the pan with parchment paper. Set aside.
3. In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color - about 3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. Beat in the vanilla extract and lemon zest.
6. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
7. Mix only until incorporated.
8. Pour the batter into the prepared pan, smoothing the top with an offset spatula.
9. Bake 45 minutes, or until a toothpick inserted in the center comes out clean.
10.Place on a wire rack to cool, then gently remove the sides of the pan.
Icing:
1 cup confectioners' (powdered) sugar, sifted
2 tablespoons fresh lemon juice
1. Combine the sifted confectioners' sugar with the 2 tablespoons lemon juice.
2. Frost the top of the cake, allowing the icing to drip down the sides.
3. Let the icing set before serving.
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