Lemon Cake
The recipe Lemon Cake can be made in roughly 45 minutes. One serving contains 240 calories, 3g of protein, and 12g of fat. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 15. It works well as a very affordable hor d'oeuvre. 22 people found this recipe to be yummy and satisfying. If you have salt, lemon juice, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Real Housemoms. Overall, this recipe earns a not so great spoonacular score of 16%. Similar recipes include Lemon Cake from Scratch – Lemon Drizzle Cake, Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting #SundaySupper, and Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd.
Servings: 15
Ingredients:
2 tsp baking powder
3 large eggs
1½ cup all-purpose flour
1/3 cup freshly squeezed lemon juice
2 tbsp freshly squeezed lemon juice
1 lemon, zested
1 cup powdered sugar
½ tsp salt
1 cup sour cream
1 cup sugar
½ tsp vanilla extract
½ cup vegetable oil
Equipment:
oven
frying pan
bowl
whisk
toothpicks
Cooking instruction summary:
Preheat the oven to 350 degrees F and grease a 9x13-inch pan with cooking spray and set aside. Combine the flour, baking powder, and salt into a medium bowl. In a separate bowl, whisk together the sour cream, eggs, vanilla, lemon zest, and sugar. Slowly whisk the dry ingredients into the wet ingredients and mix until fully combined. Next, fold the vegetable oil and lemon juice into the batter, making sure it's fully mixed. Evenly pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick placed in the center of the cake comes out clean Let sit in the bundt cake for at least 10 minutes on the counter. Then, remove onto a baking rack. Prepare the glaze: stir together the powdered sugar and the lemon juice. If you want a thinner glaze, add more lemon juice.
Step by step:
1. Preheat the oven to 350 degrees F and grease a 9x13-inch pan with cooking spray and set aside.
2. Combine the flour, baking powder, and salt into a medium bowl.
3. In a separate bowl, whisk together the sour cream, eggs, vanilla, lemon zest, and sugar.
4. Slowly whisk the dry ingredients into the wet ingredients and mix until fully combined.
5. Next, fold the vegetable oil and lemon juice into the batter, making sure it's fully mixed.
6. Evenly pour the batter into the prepared pan.
7. Bake for 20 to 25 minutes, or until a toothpick placed in the center of the cake comes out clean
8. Let sit in the bundt cake for at least 10 minutes on the counter. Then, remove onto a baking rack.
9. Prepare the glaze: stir together the powdered sugar and the lemon juice. If you want a thinner glaze, add more lemon juice.
Nutrition Information:
covered percent of daily need
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