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Thursday, March 5, 2009


1 lemon
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
6 oz container lemon yogurt
1 tsp vanilla
1 cup unsalted butter, softened
1 3/4 cups sugar
3 large eggs

3/4 cup unsalted butter, softened
16 oz box confectioners sugar
2 tbs lemon juice
Yellow food coloring (optional)

1. CAKE---Heat oven to 350 degrees. Coat two 9" round cake pans with cooking spray or brush with oil. Line pans with wax paper, spray paper or brush with oil.
2. Zest lemon peel, juice lemon.
3. In bowl, combine flour, baking powder and salt. In a measuring cup, whisk together milk, yogurt and vanilla. In bowl, beat butter and sugar together until light and fluffy. Beat in eggs.
4. Beat flour mixture into butter mixture alternating with milk mixture. Beat well after each addition. Fold in zest. Divide batter between pans.
5. Bake layers 35 min. or until cake is done. Cool in pans 10 min. Invert cake layers onto racks, remove and discard wax paper, cool completely.
6. FROSTING---Beat butter, 1 cup confectioners sugar, reserved lemon juice and 2 tbs water in a bowl until smooth. Beat in remaining confectioners sugar until good spreading consistency. Tint with a few drops of food coloring, if desired. TO FROST CAKE---Place 1 layer on a plate or stand. Spread top of layer with 1 cup frosting. Stack second cake layer on first and begin frosting side of cake. Continue around side of cake, then finish top, swirling decoratively. Serve immediately or refrigerate before slicing and serving. MAKES 16 SERVINGS OF CAKE.

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