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Reshika's ‎​​​Lemon Cake with Lemon Butter cream icing

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Ingredients:
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1\2 teaspoon vanilla essence
1 cup milk
1 tablespoon grated lemon zest
1\2 tsp lemon essence, Icing : 1 1\2 cups icing sugar,
1/2 cup butter, softened
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons milk
Method:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 8 inch round pans.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon essence.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in pans on wire racks for 10 minutes.
Then invert onto wire racks to cool completely.
Icing :
Cream butter and icing sugar till light and creamy.
Add the rest of the ingredient and beat well with a hand mixer.
Prepared, tried and tested by:  Reshika Singh

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