I got this recipe from a book (sorry I don’t remember which one) and per my family and co-workers, this cake has a delicious not-empowering lemon flavor. I had tried other lemon recipes, but I have to say this is the best yet. This cake is moist and delicious. I hope everyone enjoys.

Ingredients

  • 1 cup butter
  • 4 eggs
  • 2 1/3 cups all purpose flour ( I use unbleached)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 2 tablespoon LORANN Lemon Bakery Emulsion
  • 1 tablespoon vinegar plus enough milk to measure 1 cup

  • Lemon-Cream Cheese Frosting

  • 1 teaspoon lemon flavoring
  • 6 ounce softened cream cheese
  • 1/2 cup softened butter
  • 4 1/2 to 4 3/4 cup powdered sugar

Instructions

    Preheat oven to 350 degrees
    In a medium bowl stir flour, baking powder, baking soda, and salt; set aside.
    Beat butter in mixer on medium to high speed for about 30 seconds.
    Add sugar, and lemon flavoring untill light and fluffy.
    Add eggs one at a time, beating well after each one.
    Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined.
    Spread into 3 8×2 or 2 9×2 pans.
    Bake for about 25 to 30 min. or until toothpick comes out clean.

    Frosting:
    Beat lemon flavoring, cream cheese, and butter untill light and fluffy, gradually add powdered sugar untill frosting reaches spreading consistency.


Comments

yaya1218 Says... 7 Feb 2010 , 9:13pm

Can you use a lemon extract instead of the emulsion?

eperales0411 Says... 8 Feb 2010 , 6:03pm

I am pretty sure you can use the lemon extract, but I don't know if this will give it the same flavor. If you have a HobbyLobby store you can find the emulsion there.


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