The ultimate treat for any dessert lover.
This recipe for sweet, nutty and creamy lemon cake is a great alternative to the standard “chocolate cake” that you’ll find at most restaurants.
Ingredients: 1/2 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/8 teaspoon baking soda 1/3 cup butter, cold (1 1/6 cups) 1/5 cup sugar 2 eggs, at room temperature 2 tablespoons unsalted butter, softened 1/10 cup lemon juice (1/2 lemon, cut into wedges) 2 tablespoons milk, at low heat 1 tablespoon vanilla extract (optional) Directions: Preheat oven to 350 degrees F. Grease an 8 x 8 inch cake pan or a 2 x 8-inch round baking pan with cooking spray.
Place flour, granulated and baking powder in bowl and set aside.
In a large bowl, whisk together butter, sugar, eggs and lemon juice.
Using an electric mixer or stand mixer, cream butter, sugars and lemon until fluffy.
Add lemon zest and milk, mixing until combined.
Add eggs and vanilla and beat until smooth.
Add flour mixture, beating until smooth again.
Add in lemon zests and eggs, scraping down sides as needed to mix well.
Stir in butter, lemon juice and remaining 1 tablespoon milk.
Pour batter into prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool on a wire rack before cutting into squares.
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