Thursday, 3 December 2009

Lemon Butter Cake

Lemon Butter Cake

8 oz butter, room temperature
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
Zest of 1 large lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice

Preheat oven to 180C.
Butter, or spray with a nonstick spray, a 9 inch spring form pan and then line the bottom of the pan with parchment paper. Set aside.

In the bowl, cream the butter and sugar until light and fluffy and pale in color.
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.