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



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


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

  • 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