Old Fashioned Triple Lemon Cake

• 3/4 cup butter, softened
• 3/4 cup sugar
• 3 tablespoons lemon zest, divided
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon lemon extract
• 2/3 cup powdered sugar, sifted
• 1/3 cup fresh lemon juice (must use fresh)
• 1 3/4 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice (must use fresh)
• 1 1/2 tablespoons butter, softened
• fresh strawberries (optional)

1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 3/4 cup sugar and 2 tbsp lemon zest, beating well. Add eggs, one at a time, beating after each addition.
2. Combine the flour, baking powder, and salt; add to the butter mixture. Mix at low speed until blended. Stir in the lemon extract. Pour the batter into a greased and floured 9 inch round cakepan with 2 inch sides.
3. Bake at 325 degrees for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from pan. Place cake on a wire rack on a baking sheet.
4. Combine 2/3 cup powdered sugar and 1/3 cup lemon juice in a small bowl, stirring until blended. Drizzle the glaze over the top of the warm cake. Let the cake cool completely.
5. Combine 1 3/4 cups powdered sugar, 2 tbsp lemon juice, 1 1/2 tbsp butter, and remaining 1 tbsp lemon zest in a medium bowl; beat well. Spread on top of the cooled cake. Serve with strawberries if desired.

butter, sugar, lemon zest, eggs, flour, baking powder, salt, lemon, powdered sugar, lemon juice, powdered sugar, lemon juice, butter, fresh strawberries

Taken from www.food.com/recipe/old-fashioned-triple-lemon-cake-515572 (may not work)