Saturday, January 19, 2013

Lemon Cake

This cake does take a bit of preparation time, but it has really nice flavor and is worth the extra effort!


  • 3/4 c. butter
  • 2 c. sugar
  • Grated rind of 1 lemon
  • 3 lg. eggs
  • 1 1/4 c. milk
  • 3 1/2 c. sifted cake flour
  • 4 tsp. baking powder
  • 3/4 tsp. salt

Cream butter, sugar and lemon rind together. Beat egg yolks until thick; add to the creamed mixture. Sift flour, salt and baking powder together several times. Add alternately to the creamed mixture with the milk. Beat until smooth. Fold in the egg whites, beaten stiff but not dry. Bake in 4 (7 inch) or 3 (8 inch) greased layer pans. Bake in moderately hot oven about 25 minutes or until they spring back lightly from the touch in the center.

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