Lemony Cake
This Lemony Cake is a delightful and refreshing treat perfect for any celebration! Made with a blend of fresh lemon zest and extracts, this cake offers a bright, zesty flavor that pairs wonderfully with a light frosting.
Ingredients
- 2 3/4 cups of flour or 2 1/2 + 1 tbsp cups sifted all-purpose flour and 3 tbsp corn starch
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pure lemon extract
- 3 large eggs
- 1 1/2 cups buttermilk or 1 1/2 scant cups of milk and 1.5 tbsp of lemon juice
- Zest of two large lemons grated and finely chopped
Instructions
- Prepare Cake Pans: Grease and flour your cake pans (use 3 6-inch round pans or 2 8-inch pans).
- Mix Dry Ingredients: Sift together flour, corn starch, baking soda, baking powder, and salt. Set aside.
- Cream Mixture: In an electric mixer, beat together vegetable oil, shortening, sugar, vanilla extract, and lemon extract until fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is incorporated.
- Fold in Lemon Zest: Gently fold in the grated lemon zest.
- Combine Ingredients: Alternately fold in the dry ingredients and buttermilk until just combined.
- Pour & Bake: Divide the batter into prepared pans. Bake at 325°F for 30-35 minutes or until a toothpick comes out clean.
- Cool Down: Cover with plastic wrap and cool in pans for 10 minutes before removing.
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