- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 234.1
- Total Fat: 9.2 g
- Cholesterol: 24.4 mg
- Sodium: 168.4 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 0.6 g
- Protein: 3.6 g
IntroductionLook no further...This is THE BEST lemon cake recipe, and it's all mine!!! Look no further...This is THE BEST lemon cake recipe, and it's all mine!!!
9 1/4 ounces (2 1/3 cups) cake flour + more for the pans
2 3/4 teaspoons baking powder
1 3/4 cups granulated sugar
2 tablespoons lightly packed finely grated lemon zest
6 ounces (3/4 cup) butter, completely softened
1 cup whole milk, room temperature
5 large egg whites, room temperature or 1c liquid egg whites from a carton
1/4 teaspoon creme of tarter
When you zest the lemon, make sure that you don't get any of the white part, only the rind.
If using unslated butter, add 1/4 tsp salt
Finish off with Lemon Curd filling between the layers and Lemon Buttercream frosting. You can't go wrong with this recipe!!!
Mix dry and wet ingredients separately
Add dry ingredients to butter, 1c at a time followed by 1/2 of we ingredients at a time.
Divide cake into 2 9in greased and floured cake pans
Bake @ 350 for 30-35 minutes, until the tops are golden brown and a toothpick comes out clean.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user ARMARTIN527.