Fluffy Lemon Cake Recipe

Fresh lemon extract transforms this light, fluffy cake into a summer treat. Topped with a sweet, creamy icing, this cake is unforgettable for your next cookout.

Ingredients

• Cake ingredients:

• 1 cup
  

  butter

• 1 cup
  

  sugar

• 4 each
  

  eggs

• 1 teaspoon
  

  Pure Lemon Extract

• 2 cups
  

  flour

• 2 teaspoons
  

  baking powder

• dash of salt
  
  
• Icing ingredients:
  
  
• 1 cup
  

  vegetable shortening

• 4 cups
  

  powdered sugar

• 1 teaspoon
  

  Pure Lemon Extract

• 1 Tablespoon
  

  meringue powder

• ½ teaspoon
  

  kosher salt

• 5-6 teaspoon
  

  water

Directions

Bring the butter to room temperature. Cream together with the sugar. Mix on low until lightly fluffy. Add the eggs one at a time, mixing after each addition.

Sift together the flour, baking powder and salt. Slowly add into the wet ingredients. Mix on low for about five minutes. Add the lemon extract and scrape down the sides of the bowl, mixing again until all incorporated.

Line a 9” round baking dish with parchment paper. Pour in the batter and bake at 350 degrees for 40-50 minutes or until a cake tester comes out of the center clean.

Cool completely before icing.

Combine the icing ingredients together on low until light and creamy. Spread one thin layer of the icing on the cake and let it set for about five minutes. Add a second thicker layer of frosting on top of the first. Chill lightly before serving.

Goes wonderfully with the fresh raspberry ice cream!