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The cake crumb is sublimely soft and fluffy, the lemon flavor balanced and fresh, and the creaminess of the frosting exquisite. The sweet and tart in this recipe is very well balanced, not too sweet not to tart either.Theyd flown to Milwaukee to surprise me for my 30th birthday, and we happened to be on the same connecting flight from Atlanta, they coming from Wichita and me from my trip to Louisiana.Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant.Let me know if youve tried this, and found anything that worked better.Lemon desserts always make me think of spring, so I wanted to take a moment to reshare this Lemon Layer Cake recipe with you and add a video for it too.How will I feel at 31?Every bite bursts with fresh lemon flavor, and this lemon cake recipe is easy to make!Without that basting, this cake is wonderful, but a lot more like the simple pound cake its based.FOR THE lemon cake: 2 1/4 cups cake flour * 1 tablespoon baking powder I recommend aluminum free 1/2 teaspoon kosher salt 1 1/4 cups low-fat buttermilk 4 large egg whites 1 1/2 cups granulated sugar 2 teaspoons grated lemon zest 1 stick unsalted butter.

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Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface.
Related Posts: Key Lime Pie, lemon Bars, blueberry Lemon Bundt Cake, nutrition facts 1 Serving ( 77g) - Calories:260, Fat:13.3g, Saturated Fat:4.6g, Unsaturated Fat:0.0g, Carbohydrates:32.2g, Sugar:17.8g, Fiber:0.8g, Protein:4.1g, Cholesterol:55mg, Calories from Fat 120, Sodium 143mg, Potassium 138mg, Vitamin A 4, Vitamin C 5, Calcium.Sift together flour, baking powder, baking soda and salt in a bowl.I may as well as well sit down with it and pull mine out too.Fully frosted or unfrosted cakes can be frozen for up to 2 monthslet thaw overnight in the refrigerator, then bring to room temperature prior to serving.Every bite bursts with fresh lemon flavor! .If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times.The perfect cake for any occasion.It keeps well, travels wells and if you make it in pound cake form, you even have an extra that you should feel in no way obliged to share.