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Lemon Tea Cake With Roses

Christy Rost

 

Cake:
1/3cup unsalted butter, soft
¾cup sugar
1tablespoon lemon zest
1 ½tablespoons lemon juice
1egg
1 ¼cups sifted cake flour
¾teaspoon baking powder
½teaspoon salt
¼teaspoon baking soda
½cup milk

Preheat oven to 350 degrees. Cream butter, sugar and lemon zest until very light, about 8 minutes. Add lemon juice and egg, beating until well blended.

Stir together flour, baking powder, salt and soda. Gradually add flour mixture alternately with milk to creamed mixture. Batter will be thick and fluffy.

Line a 9-inch round cake pan with parchment or wax paper. Grease and flour pan and paper. Pour cake batter into pan and bake for 25 minutes, or until top of cake is golden and a tester comes out clean when inserted into middle of cake. Cool cake on a rack for 30 minutes; remove from pan and set aside until completely cool.

Glaze:
2cups sifted confectioners sugar
1tablespoon unsalted butter, melted
2 ½tablespoons milk
½teaspoon vanilla

Whisk together sugar, melted butter, milk and vanilla until glaze is smooth and thick. Pour over cake, spreading glaze with an offset spatula or knife. Cover cake completely; set aside until glaze hardens. When glaze is dry, decorate cake with live or royal icing roses.

Recipe serves 12.

Category: Cakes