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Lemon Frosted Lemon Cake

Lemon Cake Recipe:

• 1 cup (230 grams) unsalted butter, room temperature
• 1 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• Zest of 1 large lemon
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 cup lemon fresh juice
• 2 teaspoons baking powder

Lemon Frosting:

• 1 cup confectioners' sugar (sifted)
• 2-4 tablespoons fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment or wax paper.

Lemon cake:

beat the butter until light and fluffy and pale in color

beat in sugar...

mix well

Beat in the vanilla extract and the eggs, one at a time, 

mixing well after each addition.

Batter will look curdled

Add lemon zest.

Mix in the flour, baking powder, salt and lemon juice...

mixing until you have a smooth batter. 

Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. 

Bake about 40 - 50 minutes,

or until a toothpick inserted in the center comes out clean.

Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.

Lemon frosting:

Place the sifted confectioners sugar in a small bowl. Add 2 tablespoons lemon juice

and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar, as needed.

Pour the frosting over the top of the cake, allowing it to drip down the sides.

Enjoy!!!

Original recipe

Chocolate Honey Cake

For the Chocolate Custard Cream: 

• 2 eggs
• 1 cup sugar
• 3 tablespoons flour
• 3 cups milk
• 1 teaspoon vanilla extract 
• 3 tablespoons cacao 
• 1 stick unsalted butter

For the cake batter:

• 3 eggs
• 1 cup sugar
• 3 tablespoons honey
• 1/4 cup unsalted butter
• 2 teaspoons baking powder
• 3 tablespoons cacao
• 4 cups all purpose flour

Chocolate glaze :

• Chocolate chips 1 cup
• 2 tablespoons corn oil

First prepare the Custard Cream

In a heavy bottom saucepan, mix eggs, sugar and flour

Pour the cold milk and bring the mixture to a boil, whisking occasionally.

Whisk vigorously until the sauce is smooth.
Reduce the heat to a gentle and cook 3-4 minutes whisking constantly.

 Take the pan off the oven. Add cacao wile the sauce is hot

Mix well, cover and set aside

For the batter:
Preheat the oven to 375 degrees F. Line the 15x10 baking sheet with parchment paper.

In a stove top save mixing bow mix the eggs and the sugar

Add honey, butter and baking powder and ..

in a low heat mix all together while the butter melted and mixture starts bubbling.

 Take off the stove top the mixture and add cacao

Mix well

Add flour. It will be sticky dough

On floured table divide the dough into 6 peaces 
(If you want you can divide into more peaces, I divided into 6 and after baking I cut each one in half. In fact there were 12 layers)

Roll each peace rectangular shape  (15x10 inch)

Bake each rolled dough 6 minutes

Add the room temperature butter and vanilla to the Custard Cream

Mix with mixer

Cream each layer with Chocolate Custard Cream

melt the chocolate chips and corn oil using water bath and glaze the top and sides of the  cake

Freeze for 15-20 minutes.

After 15-20 minutes cake ready to eat.
Enjoy!!!

Note: If you want the cake to be moist and soft, keep the cake in room temperature for an hour.
The rest of the cake keep covered and refrigerated.