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Yellow Layer Cake with Lemon Butter Icing

Source of Recipe


From "Church Suppers" by Barbara Greenman



List of Ingredients



• 2 cups sugar
  
• 2 sticks butter
  
• 6 medium eggs
  
• 2 cups all-purpose flour
  
• 1 cup milk
  
• 1 tsp vanilla extract
  






Instructions



1. Preheat oven to 350° F.
   
   
2. In the bowl of an electric mixer, cream the sugar and butter for 1 to 2 minutes. Beat in the eggs, one at a time; add the flour and milk alternately. Add the vanilla.
   
   
3. Bake in layer pans for 20 to 35 minutes. (We used two 8-inch round cake pans and baked the layers 35 minutes.)
   
   ............
   
   CHARLOTTE SMITH'S LEMON BUTTER ICING
   
   • 1 (1-pound) box powdered sugar
   • 1 stick butter, softened
   • Zest of 1 lemon
   • Juice of 1 lemon
   • Juice of 1/2 orange
   
   In the bowl of an electric mixer, combine all ingredients and beat until the mixture is spreadable and smooth.
   
   (Makes enough to frost a standard two-layer round cake.)