[lemon cake with chocolate buttercream icing]

Yesterday, in between some lesson prep., a telephone interview and journal article editing, I found some time to bake a cake. Here's my lemony light cake with chocolately frosting:

 

Yes, you'll notice that a few slices are already missing...it really is that light and fluffy. Note, this is not for those of you on a diet...you need a bit of butter for this but it's good!

For the cake:

3 eggs

1 cup of butter (I used softened, room temp.)

1 cup of sugar (I used caster suga)

Zest and juice of one lovely lemon

2 cups of flour

2 tsps baking powder

Dash of salt

I creamed the butter, then added the sugar. Slowly I sifted in the flower and then stirred in the eggs (which I'd beaten seperately) and the lemon juice and zest. With a mixer I'm sure you could just throw all the ingredients in.

Pour into two round tins (that's what I had but use whatever tins you have available. You might need to adjust the timing) and bake at 350 for 30 min. 

For the buttercream icing:

1/2 cup of butter

icing sugar (enough to reach your desired consistency)

cocoa powder (to your taste)

I creamed the butter and added in my sugar and cocoa powder. I added about 3 tbl spoons of cocoa to ensure a velvety chocolate taste. We weren't disappointed.