LEMON CAKE



INGREDIENTS
  • 1 1/2 sticks (12T) (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
  • 2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoons (12g) baking powder
  • zest of 2 lemons
  • 1 1/4 cups (302g) milk
  • 2 Tablespoons (18g) vegetable oil (I used canola oil)
  • 2 teaspoons (8g) lemon extract
  • If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
DIRECTIONS
  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 inch pans ( my pans are 2 inches deep)
  3. In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
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