This cake is moist and tangy! The taste of lemons will linger on your tongue long after you have taken the last bite! This recipe is a variation of the 1-2-3-4 Yellow Cake recipe found here on CC
Lemon Cake II
- Ingredients for the Cake:
- 2 ÃÂ½ cups + 2 Tbsps all-purpose flour
- 6 Tbsps cornstarch
- 3 tsps baking powder
- ÃÂ½ tsp salt
- 8 ounces margarine/butter
- 2 cups sugar
- 4 eggs, separated
- 6 Tbsps freshly grated lemon zest
- 1 ÃÂ½ cups buttermilk
- 2 tsps lemon extract
- 4 Tbsps lemon juice
Ingredients for the Syrup:
- 8 Tbsps lemon juice
- 8 Tbsps sugar
- Preheat oven to 325ÃÂºF. Grease and flour pans.
- Sift and combine all-purpose flour, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream margarine/butter and sugar.
- Add egg yolks one at a time to the creamed mixture. Add lemon zest.
- In a measuring cup or bowl, combine the lemon juice, lemon essence and buttermilk.
- Alternately add the dry ingredients and buttermilk mixture to the cake batter, 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.
Awesome cake! This recipe has not cooking time though so you have to really watch it so you don't over cook. Used it with wilton raspberry filling and it was delicious!!
what does that A mean with the thing over it?
Ruthiejo I had the same question. I want to try this recipe, but not quite sure if the A is equal to a cup????
the A means nothing to the recipe.....I've had weird symbols and extra letters show up (and been there to read) before on different posts/blogs. I can't wait to try the recipe.
Does this cake have a more pound cake texture and weight? Can anyone who's made it let me know?
Login To Leave A Comment