Zingy Lemon Cake
This light and fluffy cake by Emily Richards has a fresh lemon twist and is a perfect way to celebrate spring! A light mint cream served with it makes for a refreshing serving idea.
Ingredients
| Egg | 2 | |
| 2% milk | 120 Milliliter (2/3 cup) | |
| Vanilla extract | 2 Teaspoon | |
| Cake and pastry flour | 2 Cup (32 tbs) , sifted | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Lemon rind | 1 Tablespoon , grated | |
| Salt | 1 Pinch | |
| Butter | 1/2 Cup (8 tbs) , softened |
Directions
GETTING READY
1. Preheat oven to 350 degree F.
2. Take a 9-inch round cake pan, grease with butter, and line parchment paper in it.
MAKING
3. In a large bowl combine egg, half milk reserving the other half, and vanilla. Whisk them together.
4. In another bowl add sifted flour, baking powder, lemon rind, and salt. Insert butter and remaining reserved milk in it.
5. With an electric mixer, blend it for about 2 minutes or until the mixture is fluffy.
6. Pour egg mixture in 3 additions, beating and scraping down side of bowl every time.
7. Pour batter in cake pan, and place it in oven. Bake for about 30 minutes or until golden brown.
8. Run knife around the edge, invert it on a wire rack, remove parchment paper, and allow it to cool.
SERVING
9. Serve zingy lemon cake with a light mint cream.
TIPS
Blend flour at medium speed.
You cake is perfectly baked when tester inserted in the center comes out clean.
Recipe Summary
Nutrition Facts
Serving size
Calories 1340Calories from Fat 476
% Daily Value*
Total Fat 54 g83.1%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol
Sodium 733 mg30.54%
Total Carbohydrates 196 g65.3%
Dietary Fiber 12 g48%
Sugars 101 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
