By: Erin Walgamuth
Just in case you haven’t noticed, I love lemons! Lemon curd, lemon tart, lemon soufflé, let’s just say I haven’t met a lemon anything I didn’t like. I am making a Lemon Cornmeal Cake for Easter Sunday dinner…well, it’s not for dinner, it’s for dessert, and anyway it’s got lemon in it.
This is a very simple recipe that you can use for a 9×13 sheet cake, a dozen or more cupcakes, or a nine inch two layer cake. The frosting is creamy smooth with a light lemon flavor. This frosting is my Kryptonite; I use a spatula to get every last smidgen out of the bowl so it goes on the cake and not in my mouth. My mother-in-law used to call spatulas “child cheaters”. I have to say that they are “adult cheaters” too, but definitely serve to the greater good of frosted cakes everywhere.
Prep time 5-10 minutes
Mixing time about 8 minutes
Makes approximately 2 ¾ cups of frosting
You will need
2 cubes of butter at room temperature
2 large lemons, about 10oz’s
Zest of 2 large lemons, about 1 ½ tablespoons finely chopped
Juice of 2 large lemons, about 8 tablespoons
3 ½ cups confectioners’ sugar
1 teaspoon vanilla
Put the room temperature butter in a large bowl. Mix butter on high speed of hand mixer until light and fluffy, about 30 seconds. Add the vanilla and mix until well incorporated. Add confectioners’ sugar 1/2 cup at a time mixing well after each addition. Mix in 2 tablespoons of lemon juice after each cup of sugar and mix well to incorporate. Repeat until you have used all the sugar and lemon juice.
Use a spatula to fold in the lemon zest.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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