2 1/4 cups unbleached all-purpose flour
1 tsp. Baking powder
1 teaspoon of baking soda
1/4 tsp. Salt
165 g unsalted butter, softened
1 3/4 cups sugar
Grated zest of 2 lemons
3 eggs
125 ml freshly squeezed lemon juice
1/2 cup buttermilk

1 1/2 cups icing sugar, sifted
2 tbsp. Lemon juice, approximately


Put the grill at the center of the oven. Preheat oven at 180 ° C . Brush liberally with butter and flour a Bundt pan or 10 cups chimney pan. In a bowl, Blend the flour, baking soda, baking powder, & salt. Reserve. In another bowl, cream butter with sugar also lemon zest with an electric mixer. Add eggs, and whisking ere mixed. At low speed, integrate dry ingredients with lemon juice also buttermilk. Pour into pan and bake for about 46 min. Permit cool. Unmould and let cool totally. Reserve on a cookie sheet.

In a bowl, combine the sugar and lemon juice. If obligatory, join some juice or icing sugar so that the icing is just snotty. Pour on the cooled cake so that the icing runs down the sides

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