A JR Watkins recipe.

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Name: Lemon Burst Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 cups All purpose flour; 1 teaspoon Baking powder; 1/2 teaspoon Baking soda; 1/2 teaspoon Salt; 1 1/2 cups Granulated sugar; 1/2 cup Unsalted butter; 3 large Eggs; 1 cup 1% buttermik; 2 tablespoons lemon peel; 1 tablespoon Watkins vanilla; 2 tablespoons Fresh lemon juice; 3 cups Powdered sugar; 1/4 cup Unsalted butter melted; 1 tablespoon lemon peel; 1 tablespoon Watkins vanilla; 1/4 cup Fresh lemon juice

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INGREDIENTS

2 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Granulated sugar
1/2 cup Unsalted butter
3 large Eggs
1 cup 1% buttermik
2 tablespoons lemon peel
1 tablespoon Watkins vanilla
2 tablespoons Fresh lemon juice
3 cups Powdered sugar
1/4 cup Unsalted butter ; melted
1 tablespoon lemon peel
1 tablespoon Watkins vanilla
1/4 cup Fresh lemon juice

INSTRUCTIONS

Cake: Preheat oven to 350 F.

Coat two, 8 inch round cake pans with cooking spray, dust lightly with flour and set aside. Combine flour, baking powder, baking soda, and salt. Set aside. Mix sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture. Beat in lemon peel, vanilla and lemon juice. Pour batter into prepared pans. Bake for 30-35 minutes or until wooden toothpick inserted comes out clean.

Icing: Combine all ingredients in a large bowl. Place one cake layer on a plate; spread half of the icing on top of cake. Add the second cake layer and top with remaining frosting.

NOTES

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Lemon Burst Vanilla Cake

2 cups All purpose flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Granulated sugar
1/2 cup Unsalted butter
3 large Eggs
1 cup 1% buttermik
2 tablespoons lemon peel
1 tablespoon Watkins vanilla
2 tablespoons Fresh lemon juice
3 cups Powdered sugar
1/4 cup Unsalted butter melted
1 tablespoon lemon peel
1 tablespoon Watkins vanilla
1/4 cup Fresh lemon juice

Cake:  Preheat oven to 350 F.

Coat two, 8 inch round cake pans with cooking spray, dust lightly with flour and set aside.  Combine flour, baking powder, baking soda, and salt.  Set aside.  Mix sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add eggs, one at a time, beating well after each one. Add flour mixture and non-fat buttermilk alternately to sugar mixture.  Beat in lemon peel, vanilla and lemon juice.  Pour batter into prepared pans.  Bake for 30-35 minutes or until wooden toothpick inserted comes out clean.

Icing:  Combine all ingredients in a large bowl.  Place one cake layer on a plate; spread half of the icing on top of cake.  Add the second cake layer and top with remaining frosting.

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Nutrition

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Serving Size: 1 Serving (118g)
Recipe Makes: 12 Servings

Calories: 358
Calories from Fat: 236 (66%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 15.5g	77 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.3g
Cholesterol 168.1mg		52 %
Sodium 116.1mg		4 %
Potassium 118.8mg		3 %
Total Carbohydrate 25.7g		8 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 24.9g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 358

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