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Printed From https://www.cakecentral.com/recipe/15695/summer-lemon-cake 2024-04-25
This is a really moist cake with a good balance of buttery cake goodness and lemon. If you want a more powerpunch of lemon, then you could add 2 more tsp. of lemon extract or lemon juice.
Ingredients
2 sticks (1 cup) unsalted butter (room temp.)
2 cups granulated sugar
the zest of 3-4 small lemons
4 eggs (room temp)
2 1/3 cup unbleached all purpose flour
1/4 tsp. salt
1 tbsp. baking powder
1/2 tsp. baking soda
1 Tbsp. white vinegar + enough while milk to make 1 cup
1/2 tsp. creme bouquet flavoring
Instructions
- Preheat oven to 325. Prepare two 8″ round cake pans.
- Sift together flour, baking powder, soda, and salt in a bowl and set aside.
- In a separate bowl, combine sugar and lemon zest with a fork until well incorporated.
- In bowl of mixer, beat butter at medium speed until smooth. Add lemon sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add creme boquette. Alternate adding flour mixture and milk to butter mixture, beating on low after each addition. Add 3 cups of batter to each pan and bake for about 35 minutes.
