This delightful cake is moist, and both light and rich. The buttery cake is beautifully balanced with a perfectly sweetened lemon glaze, and is the perfect bite to complete a delicious meal. Enjoy!
Print
glaze Ingredients
1 cup powdered sugar
2 tablespoons of almond milk
Juice from half of a lemon, or the entire lemon if you enjoy a stronger lemon flavor.
glaze Directions
- Blend all ingredients completely and drizzle over the top of the finished cake.
Cake Ingredients
2 sticks of butter
2 cups of sugar
6 eggs
1 tablespoon of vanilla
2 cups of flour
cake Directions
- Combine sugar and butter in a mixer until fully incorporated.
- Add eggs to mixture, one at a time until completely blended.
- Add flour half a cup at a time until gone.
- Add vanilla extract and blend completely.
- Bake in preheated oven at 350 degrees for approximately an hour. Use the toothpick technique to assess cake’s doneness.
- Allow to cool and top with lemon glaze (see above).
What causes this cake to rise? Is there a leavening agent?
I do realize that this cake is made without baking soda and/or baking powder. What I’m more curious about is, what is its crumb comparable to?
The crumb is reminiscent of a pound cake, despite the omission of the baking powder. When you try it, let us know if you agree. Thank you for taking the time to check out the site!
This cake doesn’t have a leavening agent. This is the recipe of a contributor, but I’d assume the eggs cause the cake to expand.