Lemon Cake Recipe

Super yummy, light lemon cake recipe taste. A different thing to try is to put the cake mixture into large gem tins to make a bunch of little cakes, you just need to lessen the baking time. Let cake cool before frosting or glaze while still slightly warm.

Ingredients:

Two and half cups all-purpose flour
One tablespoon lemon zest
One teaspoon salt
Half teaspoon baking powder
Half teaspoon baking soda
One cup unsalted butter at room temperature
One and half cups white sugar
Two large eggs
Three large egg yolks
Two tablespoons fresh lemon juice
One cup low-fat buttermilk

Preparation Procedure:

Step No: - 01

Pre-heat oven to 350-352 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, drumming out excess flour.

Step No: - 02

Whisk flour, lemon zest, salt, baking powder, and baking soda together in a boule.

Step No: - 03

Beat butter and sugar in a large bowl using an electronic mixer until light and fluffy. Beat eggs and egg yolks, one at a time, into creamed butter mixture on low speed, beating well after each adding before adding the next. Shattered lemon juice into butter mixture. Beat flour mixture, blinking with buttermilk, into butter mixture till batter is just combined. Divide batter between the ready cake pans.

Step No: - 04

Bake in the pre-heated oven until cake pulls away from sides of pan, 32-35 minutes. Cool cakes in pans for 10-12 minutes. Run a sharp knife around the edges of pan and invert cake onto a wire rack to cool.

Lemon Cake Recipe || World Food Recipe ||