Easy Lemon Cake

Easy Lemon Cake requires about 45 minutes from start to finish. This recipe serves 16. For 57 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 342 calories, 5g of protein, and 14g of fat. It works well as a hor d'oeuvre. Several people made this recipe, and 635 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Kitchen Meets Girl requires granulated sugar, baking soda, kosher salt, and lemon juice. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so excellent. If you like this recipe, take a look at these similar recipes: Easy Lemon Cake, Easy Lemon Cake, and Easy Lemon Cake.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. In the bowl of an electric mixer, cream the butter and 2 cups sugar until light and fluffy (about 5 minutes). Next, add your eggs, 1 at a time, followed by the lemon zest.In a medium bowl, sift together your flour, baking powder, baking soda, and salt. In a small bowl, combine the 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.Meanwhile, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When your cakes are done, allow them to cool in the pans for 10 minutes. Remove the cakes from the pans and set them on a wire rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

 

Step by step:

1. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. In the bowl of an electric mixer, cream the butter and 2 cups sugar until light and fluffy (about 5 minutes). Next, add your eggs, 1 at a time, followed by the lemon zest.In a medium bowl, sift together your flour, baking powder, baking soda, and salt. In a small bowl, combine the 1/4 cup lemon juice, the buttermilk, and vanilla.

2. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.Meanwhile, combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When your cakes are done, allow them to cool in the pans for 10 minutes.

3. Remove the cakes from the pans and set them on a wire rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Nutrition Information:

covered percent of daily need

 

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