Citrus fruits are an easy, flavorful add to many recipes

Published: Thursday, January 9, 2014 at 06:37 PM.

In a medium bowl whisk together flour, baking powder, and a pinch of salt. Measure milk in a liquid measuring cup and stir in vanilla. In 2-additons, add flour mixture to lemon mixture, alternating with milk.

Pour batter into prepared cake pan and smooth top with back of a spoon. Bake until cake is golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, about 40 minutes. Let cool in pan on a wire rack for 20 minutes. Remove cake from pan and let cool completely on wire rack for at least 2-hours. Store cooled cake, tightly wrapped in plastic wrap, at room temperature for up to 1-day or freeze for up to 2-3 months.

Dust with confectioners’ sugar and serve whipped cream, if desired.

Lemon Glaze:

¾     cup confectioners’ sugar

2     tablespoons fresh lemon juice

In a small bowl combine sugar and lemon juice. While cake is still warm on the cooling wire rack over a plate, spoon the glaze over the top of warm cake, letting it drizzle down the sides.

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