Triple Lemon Cake

Ingredients

• Servings: 1
• cake:
• 1 cup raw sugar, or to taste
• 1/2 cup butter
• 2 eggs
• 1 cup self-rising flour
• 1 tablespoon warm water
• 1 lemon, zested
• topping and filling:
• 3 1/2 tablespoons confectioners' sugar
• 2 tablespoons butter, softened
• 1 lemon, juiced, divided
• 3 1/2 tablespoons raw sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). line a 7-inch round baking dish with parchment paper.
• beat 1 cup raw sugar and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating well before adding the next egg. stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. pour batter into the prepared baking dish.
• bake in the preheated oven until top of cake springs back when touched, about 30 minutes. cool cake completely.
• beat confectioners' sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. mix 3 1/2 tablespoons raw sugar and remaining lemon juice together in a separate bowl to make the filling.
• slice the cooled cake horizontally, forming 2 round cakes. poke holes into the bottom cake and pour lemon-sugar filling over cake. place second cake over the bottom cake and spread the topping over the top cake.