This cake is moist, tangy and delicious! You will still taste the tang of the lemons on your tongue after you have eaten the cake! This recipe is a variation of the 1-2-3-4 Cake IV recipe found here on CC
Stacey’s Lemon Cake
Ingredients for the Cake:
2 Â½ cups + 2 Tbsps all-purpose flour
6 Tbsps cornstarch
3 tsps baking powder
Â½ tsp salt
8 ounces margarine/butter
2 cups sugar
4 eggs, separated
6 Tbsps freshly grated lemon zest
1 Â½ cups buttermilk
2 tsps lemon extract
4 Tbsps lemon juice
Ingredients for the Syrup:
8 Tbsps lemon juice
8 Tbsps sugar
Preheat oven to 325ÂºF. Grease and flour pans.
Sift and combine all-purpose flour, cornstarch, baking powder and salt. Set aside.
Cream margarine/butter and sugar.
Add egg yolks one at a time to the creamed mixture. Add lemon zest.
Combine the lemon juice, lemon essence and buttermilk in a large measuring cup.
Alternately add the dry ingredients and the buttermilk mixture to the creamed egg mixture, beginning and ending with the dry ingredients.
In a CLEAN mixing bowl, beat egg whites until stiff peaks form (but not dry).
Gently fold egg whites into the cake batter using a wooden spoon or plastic spatula.
Pour batter into prepared pans and bake until done.
Remove cakes from the oven and set aside to cool for 10 minutes.
Meanwhile, combine ingredients for syrup in small saucepan, cooking over low heat until sugar is dissolved.
While the cakes are still in the pan, poke holes in the top of the cakes. Spoon lemon syrup over cakes. (The amount of syrup used is a matter of personal preference.)
Allow cakes to cool completely before decorating or freezing.