Don’t forget to go through the baking tips first, CHECK IT NOW!
This is by far on my top five favorite cakes. It is so so soft, and that lemon taste is subtle and yummy. No exaggeration…quite a few people have told me they’ve never had cake this good – and I agree. I always have my cup of hot tea with milk ready to go with this cake. Enjoy!
Prep time: 40 mins – Cook time: 30 mins – Total time: 80 mins
Ingredients:
Cake
- 2 ¼ cups flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoons & 2 teaspoons lemon juice
- 1 ¼ cup milk
- 10 tablespoons butter
Equipment:
| Measuring cups and spoons |
| Large bowl |
| Stove top pot |
| Electric Whisk (standing preferable) |
| 6 mini cake pans |
How to…..
Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.
In a large bowl mix the flour, baking powder and salt together.
In the electric mixer beat the eggs on high speed for a few minutes until they are doubled in volume and thick. Turn the mixer on low and slowly add the sugar. Keep beating until light and fluffy. Add the vanilla, lemon juice and lemon zest and beat. Put the mixer on slow and add the flour gradually. Once well combined, switch off the mixer.
In a small pot, heat the milk and butter until the butter is just melted. Don’t let it boil. Stir it as its heating. Pour this mixture into the cake batter and mix with a spatula until its well combined. Pour into the pans 3/4 of the way up (to give it room to rise). Bake for 25-30 minutes or until a toothpick comes out dry.
I decorated them with lemon zest.
This recipe can also make one large lemon bundt cake.