This Lemon Cake is surprisingly simple! Make sure to zest the lemon before you juice it, since it's very difficult to zest a cut lemon.
Author: Cooking with Tovia
, room temperature
, zested, juiced
Preheat oven to 350 degrees F (176 degrees C).
Into the bowl of a stand mixer, add
Butter (2 sticks)
Granulated Sugar (2 cups)
. Mix until smooth.
In a mixing bowl, sift together
All-Purpose Flour (3 cups)
Baking Powder (1/2 tsp)
Baking Soda (1/2 tsp)
Salt (1 tsp)
. In another bowl, combine 1/4 cup of juice from the
Milk (3/4 cup)
Into the stand mixer, add
one at a time. Mix until smooth.
Vanilla Extract (1 tsp)
and 1/3 cup of lemon zest. Mix until well combined.
Add 1/3 of the dry ingredients, followed by 1/2 of the milk and lemon juice mixture. Repeat until all ingredients are incorporated.
Transfer the batter into two 7 by 11-inch greased baking tins.
Bake for 40-45 minutes.
Allow cakes to cool.
Frost cake as desired, making sure they're completely cooled before frosting or it will melt.
Nutrition Per Serving
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