Lemon Zinger

Lemon Zingers:
adapted from Ina Garten at foodnetwork.com

Ingredients for Cake and Syrup:

• 2 sticks unsalted butter, softened
• 2 1/2 cups sugar, divided
• 4 eggs
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract

Instructions for Cake:
1.  Preheat the oven to 350 degrees F. Grease 9×13 baking dish.
2. Cream the butter and 2 cups sugar. Add the eggs and lemon zest.
3. Add the flour, baking powder, baking soda, salt,1/4 cup lemon juice, the buttermilk, and vanilla.
4. Bake for 45 minutes to 1 hour.

Instructions for Syrup:
5. Combine 1/2 cup sugar with 1/2 cup lemon juice in a smal saucepan and cook over low heat until the sugar dissolves.
6. When the cake is done, allow to cool for 10 minutes. Poke fork holes throughout the cake and pour the lemon syrup over it. Allow the cake to cool completely. After this step, I cut mine into single serving rectangles, but that’s totally optional.


Ingredients for Frosting:

• 4 oz. cream cheese
• 1/2 cup shortening
• 4 cups powdered sugar
• 3-6 tbsp. lemon juice {varies according to taste}

Frost cake(s) and serve!

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