This high-altitude lemon cake is delicious with fresh strawberry frosting. (I use Paula Deen's recipe for that!)

sydd
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.

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  • 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.

Cook's Note:

You can combine the milk and lemon juice when mixing in the flour. The milk will curdle, this is fine.

Nutrition Facts

331 calories; 12.4 g total fat; 33 mg cholesterol; 381 mg sodium. 50.2 g carbohydrates; 5.1 g protein; Full Nutrition