Lemon Cake

Lemon Cake

Ingredients:
Cake:
1 tbsp all-purpose flour
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cups granulated sugar
1/4 cup unsalted butter, softened
2 medium eggs
1/2 cup nonfat buttermilk
1 tbsp finely grated lemon rind
1 tbsp fresh lemon juice

Icing:
1 1/2 cups powdered sugar
1 tbsp unsalted butter, melted
1/2 tbsp lemon rind
1/2 tbsp fresh lemon juice
Lemon rind strips (optional)

Instructions:
Preheat oven to 176°C.

To prepare cake:
Coat 1 square cake pan with butter or oil; line the bottom of pan with wax paper. Coat wax paper with butter or oil. Dust pan with 2 tablespoon flour, and set aside.

Lightly spoon 1 cup flour into dry measuring cups, and level with a knife.
Combine the flour, baking powder, baking soda, and salt in a medium bowl, and stir with a whisk.

Place granulated sugar and softened butter in a large bowl; beat with a mixer at medium speed until well blended, about 5 minutes.
Add-in the eggs, one at a time, beating well after each addition.
Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture.
Beat in 1 tablespoon lemon rind and 1 tablespoon lemon juice.

Pour batter into the prepared pan, and sharply tap pan once on counter to remove air bubbles.
Bake in the oven for 30 minutes, or until a wooden pick inserted in center comes out clean.

Place pan on a wire rack to cool, about 10 minutes.
Remove cake from pan, and allow to cool completely on the wire rack; then carefully remove wax paper from the cake.

To prepare icing:
In a large bowl, combine powdered sugar, melted butter, lemon rind and lemon juice, and stir with a whisk until smooth.
Place the cake on a plate; spread icing on top.
Garnish with lemon rind strips, if desired.

Store cake loosely covered in the refrigerator.

Note:
The icing makes the cake very sweet.