Title: Lemon-Iced Layer Cake
Categories: Dessert Cake
Yield: 10 Servings

2 1/2	c	Flour
1/2	ts	:Salt
3	ts	Baking powder
2/3	c	Butter
1 1/2	c	Sugar
2	lg	Eggs
1 1/2	ts	Extract, vanilla
1 1/2	c	Milk
FROSTING
6	tb	Butter; softened
1/2	ts	Lemon peel; grated
1	tb	Lemon, fresh; juice of, to 2 tablespoons
2 1/3	c	Sugar, powdered
GARNISH
		Leaves & flowers, fresh
2	x	Lemon slices
20		Minutes preparation
35		Minutes baking

Preheat oven to 350 degrees. Grease and lightly flour bottom only of two 9" round cake pans.

Mix together flour, salt, and baking powder.

Beat butter at medium speed until light and creamy. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla.

Alternately stir flour mixture and milk into egg mixture. Mix until a smooth batter forms.

Pour batter into prepared pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Transfer cake pans to a wire rack to cool.

To prepare frosting, beat together butter, lemon peel, and lemon juice at medium speed, beat in confectioners' sugar.

Loosen cakes by running a metal spatula around sides of pans. Turn one cake out onto a serving plate. Top with one-third of frosting. Place remaining cooled cake on top. Using a flat spatula, spread remaining frosting over top and sides of cake.

Garnish top of cake with leaves, flowers, and slices of fresh lemon.

Baking Tips: For cake, bring butter to room temperature before beating it, then add the sugar gradually.

To get the most juice out of a lemon, roll it on the counter, pressing hard with the heel of your hand, before squeezing.

For best results, use a shiny aluminum pan and preheat the oven 10 to 15 minutes before baking.

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