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Lemon Cake with Lemon Frosting

Categories: Cakes

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Bring a slice of sunshine into your kitchen with this lemon cake! Originally featured in the 1908 Complete Rumford Cookbook, we've made some modern updates so it will work in kitchens today.

Ingredients

  • 2 c sugar
  • 1/2 c. butter
  • 3 eggs
  • 2 tsp. Rumford Baking Powder
  • lemon rind (grated from 1 lemon)
  • 1 c. milk
  • 1/2 tsp. salt
  • 3 c. all-purpose flour
  • Lemon Frosting for Lemon Cake
    • 3 c. powdered sugar
    • 2 lemons (juiced)

Instructions

Beat the butter and the sugar together in a mixing bowl. Then add the well beaten eggs and mix together with the butter and sugar. Add the grated lemon, milk, flour, salt, and baking powder to mixing bowl and mix everything together well. Pour batter into a 9 x 13 greased baking pan. Bake for 40 minutes at 350 degrees F.

To make the frosting:

Strain and squeeze the juice of the lemons into a bowl. Then add the powdered sugar and mix together. You may need more or less powdered sugar depending on the size of the lemons and how much juice came out. Mix juice and powdered sugar together until thick enough to spread over cake.

Cool cake completely. Pour frosting over top of cake and use knife to spread smooth.