Description
This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen’s recipe for that!)
Ingredients
- 2 ¾ cups cake flour
- 1 tablespoon lemon zest
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 4 egg whites
- 1 ⅓ cups white sugar, divided
- ¾ cup butter, at room temperature
- 1 ½ cups milk
- ¼ cup lemon juice
- 2 teaspoons lemon extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.
- Mix together cake flour
- lemon zest
- baking powder
- and salt.
- Beat egg whites in a glass
- metal
- or ceramic bowl until foamy. Gradually add 1/3 cup sugar
- continuing to beat until soft peaks form.
- Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches
- alternating with milk and lemon juice
- beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 30 minutes. Let cool completely on wire racks before frosting.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12