Lemon cake 🍋. 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.

Lemon cake 🍋 This Lemon Cake is one of my emergency quick and easy cake recipes, something I can get in the oven super quickly when I'm short on time. There's no creaming of butter required, it's a quick. Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network.

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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.

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Alright, don't linger, let's approach this lemon cake 🍋 formula with 11 elements which are absolutely easy to find, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

Composition of Lemon cake 🍋:

You need 1 1/2 cups all-purpose flour.
You need 1 1/2 cups for self raising flour.
You need 2 tsp baking powder.
Prepare 1/4 tsp - baking soda.
Give 1/2 tsp salt.
Require 1 cup of margarine.
Give 1 cup - sugar.
Need 2 tbsp of lemon zest.
Need 4 for large eggs.
Give 1 tsp vanilla extract.
You need 1/2 cup - 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 🍋 steps:

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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