Lemon Cake

Lemon Cake



Ingredients
Lemon Cake (FROM SCRATCH):

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 Tbsp lemon zest (from about 4 medium lemons)
  • 2 large eggs
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk

Lemon Cake (CAKE MIX version):

  • 1 box lemon cake mix (I use the betty crocker brand)
  • 1 small package lemon instant pudding
  • 1 cup Greek yogurt (or sour cream)
  • 3/4 cup water
  • 3/4 cup oil
  • 4 eggs

Light Lemon Frosting:

  • 1 cup (2 sticks) butter, room temperature
  • 6 cups powdered sugar
  • 1/3 - 1/2 cup fresh lemon juice
  • 1 teaspoon grated lemon zest


Instructions
Lemon Cake (FROM SCRATCH):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9'' round baking pans. Set aside.
  3. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
  4. In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well. Add the egg whites one at a time, mixing after each. Stir in the vanilla.
  5. Alternately add in a little bit of the flour mixture and then the buttermilk stirring between each addition.
  6. Divide batter evenly between the two prepared round cake pans. Bake in preheated oven until toothpick inserted into center of the cakes comes out clean, about 24-29 minutes. Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.

Lemon Cake (CAKE MIX version):

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9'' round baking pans. Set aside.
  3. Add the cake mix and pudding mix to a large bowl and stir to combine. Add Greek yogurt, water, oil, and eggs and mix with an electric mixer on medium speed until well combined, about 2 minutes. Pour evenly into prepared round pans. Bake in preheated oven for 24-29 minutes or until a toothpick inserted into the center of the cake comes out clean. Don’t overbake or the cake will be dry!

For the frosting:

  1. Place the butter in a large mixing bowl and beat with electric mixers for 1 minute. Add 4 cups of powdered sugar, half of the lemon juice and the lemon zest. Beat well until smooth and creamy, about 3 minutes. Gradually add the remaining sugar, 1 cup at a time, and the remaining lemon juice until you reach your desired frosting consistency. Frost cake once the cake is completely cool.


source:http://tastesbetterfromscratch.com
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