Thursday, March 28, 2013

Lemon Cake

This recipe makes a heavenly lemony cake.

Adapted from Martha Stewart, makes two dozen cupcakes or two 9" cakes


3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
Zest of 3 lemons
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup butter milk


Preheat the oven to 325 F. Grease and flour the cake pans or line a muffin tin with paper liners.

In a bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, beating until incorporated. Add in the zest and vanilla.

Add the flour mixture in three batches alternating with the butter milk and lemon juice. Beat until combined.

Divide the batter evenly amongst the prepared cups, filling each about three quarters full.

Bake 25 minutes or until a toothpick inserted in the middle comes out clean.

Frost with your favourite frosting.


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