Ingredients
- 2 cups of all purpose flour
- 2 tsp of baking powder
- a pinch of salt
- 2 cups of granulated sugar
- 2 sticks of butter, softened
- 2 eggs
- 1 tsp of vanilla extract
- 1 cup of 2% milk
Chocolate Glaze
- 1/4 cup of granulated sugar
- 1Tbsp cocoa powder
- 1 Tbsp of water
Tools
10-inch fluted cake pan
Directions
Preheat oven to 325° degrees.
Grease and lightly flour a the 10 in fluted cak pan and set aside.
In a medium size bowl, sift together the flour, baking powder, and salt, then set aside.
In a large bowl, add the butter and granulated sugar and mix with a hand blender until smooth and creamy. Add the eggs, vanilla extract, and lemon extract to the mixture and mix until well blended. Stir in the milk. Add the flour mixture and stir until the mixture is well blended and smooth.
Transfer the mixture to the prepared fluted cake pan.
Remove from the oven and let the cake cool for approximately 30 minutes to an hour, and then transfer to a serving tray or dish.
While the cake is cooling prepare the chocolate glaze by adding all the ingredients to a small pot. Heat the pot on medium-high heat while continuously stiriing the ingredients. Cook until the mixture is well blended.
When the cake is cool, lightly sprinkle the warm glaze over the top of the cake. Cool completely, and enjoy with a cup of tea or coffee, or with your favorite ice cream.
Yields 10 - 12 servings.
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