This is a super light and delicious lemon cake great for any occasion. It’s very simple, yet thrillingly delicious!
First, you’ll need to get your grater to gather the lemon zest, and something to squeeze the juice out of your lemons.
Once you’ve juiced your lemons, measure out how much you have (I ended up with about a 1/3 cup).
Then measure out about 1 cup of milk. The total measurement of the combined liquids should be 1-1/3 cups.
Grease and flour your pans.
Once your frosting is ready, place it between the two layers, then decorate your cake as you wish.
Lemon Layer Cake
2013-08-08 15:16:42
Ingredients
- 3 1/4 cups (11.5 oz/325 g) sifted cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks/8 oz/227 g) unsalted butter, softened
- 1 1/2 cups (10.6 oz/300 g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup whole milk
- juice of two lemons
- zest of one lemon
Instructions
- 1. Prepare two nine-inch round pans with oil and flour. Preheat the oven to 350F.
- 2. Sift together flour, baking powder, and salt in a medium bowl.
- 3. In a large bowl with an electric mixer, cream the butter. Add the sugar and lemon zest and beat thoroughly. Add the eggs one at a time. Add vanilla.
- 4. Alternately add the milk/lemon juice and the flour mixture. Beat just until incorporated.
- 5. Place batter in the baking pans and cook in the oven for 25-30 minutes.
Jackie's Delectable Delights https://jackiesdelights.net/
Lemon Icing
2013-08-08 15:18:08
Ingredients
- 3 sticks of butter
- 5 cups of sugar
- zest of one lemon
Instructions
- First whip the butter, then add lemon zest and gradually add the powdered sugar.
Jackie's Delectable Delights https://jackiesdelights.net/
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