Ingredients
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3/4 cup butter, softened
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3/4 cup sugar
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3 tablespoons lemon zest, divided
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3 large eggs
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/8 teaspoon salt
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2/3 cup powdered sugar, sifted
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1/3 cup fresh lemon juice (must use fresh)
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1 3/4 cups powdered sugar, sifted
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2 tablespoons fresh lemon juice (must use fresh)
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1 1/2 tablespoons butter, softened
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fresh strawberries
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1 teaspoon lemon extract
Instructions
- Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
- Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
- Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
- Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
- Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.