Lemon cake

I need a good lemon cake recipe please. Just for a simple snack cake with a drizzle icing.

I have always liked this one , glad to share it with you.

Lemon Cake

Cream together:
2 cups sugar
1 cup shortening

Add:
4 eggs, one at a time
1 cup milk
3 cups plain flour
1 tsp baking powder
1 tsp vanilla flavoring
1 tsp lemon flavoring (may use 1 1/2 tsp for more lemony flavor)

Mix well and pour mixture into a greased and floured tube pan. Bake at 325 for approximately 1 hour and 20 minutes.

Glaze

2 cup confectioner's sugar
4 tbsps. milk
2 tsp vanilla

Mix all ingredients until smooth and spread over cake while still hot.
(By adding 2 tsp of butter flavoring this also makes an excellent glaze for any cinnamon based cake or roll)

thank you!

Your welcome!

My Georgia Grandmother used to make me a lemon cake every year for my birthday. Just a simple one with the glaze icing similar to the one above. But her extra touch was to zest a lemon and mix that up in the icing prior to putting it on the cake. Plus, since it was my birthday, I got to lick the beaters AND the bowl instead of sharing one with my little sister.

HankNBugsy, a bit different, but a favorite of mine I clipped from a local newspaper years ago. No joke, I have made it at least 100 times.
Nice for breakfast, with tea or coffee. I use fresh grated nutmeg,almost a tsp too, but I like my food seasoned.

Italian Country Lemon Cake

1 cup sugar (I use less, about 1/2 to 3/4 cup)
1 cup corn oil
3 eggs
1 cup nonfat plain yogurt (you could use lemon yogurt too)
3 cups all purpose flour
1 tablespoon baking powder
pinch grated nutmeg
grated peel of 1 lemon

1. In large bowl, beat the sugar and oil together using an electric mixer. Add eggs, 1 at a time beating after each addition. Add yogurt.
2. In a small bowl, whisk together the flour, baking powder, nutmeg and lemon peel.
3. Add flour mixture to sugar-oil mixture. Blend well to incorporate.
4. Grease and flour a 9 inch tube pan, shaking out excess flour. Pour batter and bake in preheated 350 oven or until tester comes out clean. Approx 35-40 minutes

LEMON POUNDCAKE
(Moist, easy & delicious)

2 sticks of UNSALTED butter, room temp
2 c. sugar
2 & 1/2 c. all purpose flour (I use White Lily)
2 t. BP
4 large fresh eggs, room temp
1/3 c. fresh lemon juice
2 t. vanilla
3 egg yolks, room temp
1/2 c. buttermilk, at room temp
1 T. grated lemon peel/zest

GLAZE
1/2 c. water
1/2 c. sugar
1 T. strained lemon juice
1 t. vanilla

Preheat your oven to 325 (slow oven)
Grease & flour your tube pan (you can use butter or butter flavored Crisco)

Using your paddle in your mixer, combine the butter, sugar, flour and BP.
Beat on low speed for about 3 minutes.
Combine the remaining ingredients in a large measuring cup or container and then add to the batter in 3 additions, beating 1 minute between additions.
Pour the batter into your pan and bake untill golden and done, about an hour. Do a test, and do not overbake.
Cool cake in the pan on a rack.

Mix the 1/2 cup water and the sugar and bring to a boil in a saucepan.
Take from the heat and add the lemon juice and vanilla. Mix well.

Remove the cake from the pan and brus all over with the glaze. Allow to cool.

Forgot to mention that when the cake has completely cooled, wrap in a clean white cotton T towel and then in plastic wrap and place cake in frig over night. Makes a much better cake.