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I hope you like my recipe for a homemade lemon cake. Things might get pretty simple sometimes but sometimes that's just. Ideas for frosting, pound cake, and other ways to make this tart, refreshing dessert.
Alright, don’t linger, let’s task this lemon cake 🍋 formula with 11 materials which are absolutely easy to obtain, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.
Composition - Lemon cake 🍋:
- Take 1 1/2 cups for all-purpose flour
- You need 1 1/2 cups for self raising flour
- Give 2 tsp of baking powder
- Get 1/4 tsp of baking soda
- Need 1/2 tsp - salt
- Prepare 1 cup of margarine
- Need 1 cup - sugar
- Give 2 tbsp of lemon zest
- You need 4 of large eggs
- Require 1 tsp - vanilla extract
- Need 1/2 cup for buttermilk
The lemon comes twofold: in the cake and in the glaze, which keeps everything moist. Let us know how you'll be using the license. Cake flour is too light for this lemon cake; my cakes were squat and flimsy. All-purpose flour is great, sifted all-purpose flour is much better.
Lemon cake 🍋 how to cook:
- Prepare the baking tin by greasing and dusting it. Set aside. Preheat your oven.
- Sift all-purpose flour and self raising flour into a mixing bowl. Add baking powder, baking soda and salt and stir to combine.
- In a separate mixing bowl add the margarine, 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. Stir in the vanilla.
- Combine the dry ingredients into the wet ingredients as you fold in using a spatula.
- Bake at 175 degrees C. for about 30 minutes or until toothpick inserted into center of the cakes comes out clean.
- Remove from oven and allow to cool several minutes in the pans, then transfer to a wire rack to cool completely.
- Serve and enjoy
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