Hamilton Beach 63220, Stand Mixer, 63232, 63221, 63227 manual Lemon Cake, Lemon Butter Frosting

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Lemon Cake

21⁄3 cups (580 ml) all-purpose flour

11⁄2 teaspoons (7.5 ml) baking powder

1⁄2 teaspoon (2.5 ml) baking soda

1⁄4 teaspoon (1.25 ml) salt

1 cup (250 ml) butter, softened

2 cups (500 ml) sugar

4 eggs

1 cup (250 ml) buttermilk

2 teaspoon (10 ml) finally shredded lemon peel

2 tablespoons (30 ml) lemon juice

Preheat oven to 350ºF (180ºC). Grease and flour three 9x11⁄2-inch (23x3 cm) round cake pans; set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside. Using flat beater attachment, cream together the butter and sugar on medi- um speed until light and fluffy. Reduce speed to low and beat in the eggs

one at a time. Add flour mixture and buttermilk alternately mixing on low just until combined. Add lemon peel and lemon juice and mix until well combined.

Pour batter into prepared pans. Bake for 25 to 30 minutes or a toothpick inserted into the center of the cake comes out clean. Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely. When cool frost with Lemon Butter Frosting. Makes one 3-layer cake.

Lemon Butter Frosting

6 cups (1.5 L) confectioners sugar	2 teaspoon (10 ml) grated lemon zest
1 cup (250 ml) butter, softened	1⁄4 cup (60 ml) milk
1⁄4 cup (60 ml) fresh lemon juice

Using flat beater attachment, cream sugar and butter on low setting until combined. Add lemon juice and lemon zest, beat until smooth. Beat in milk then increase speed and continue to beat until light and fluffy. Spread frosting over cooled cake.

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