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Citrus Butter Cake with Lemon Glaze
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
2 tablespoons grated lemon or orange peel
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons milk
1/4 cup lemon or orange juice
3 tablespoons granulated sugar
Topping and Garnish
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Heat oven to 325 degrees F. Grease a 7-inch round baking pan. Dust with flour; tap out excess.
Beat together sugar and butter at medium speed until smooth. Pour batter into prepared pan; smooth top.
Bake cake until golden and the center springs back when lightly pressed, 55 to 65 minutes.
To prepare glaze, cook lemon juice and sugar over medium heat until sugar dissolves.
Transfer cake to a wire rack. Prick cake several times with a wooden pick. Brush warm cake with glaze.
Cool for 10 minutes.
Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack to cool completely.
For topping, place a paper doily on top of cake. Dust with confectioners' sugar. Gently remove doily. Garnish with lemon slices.
Yield: 8 servings
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