Lovely Lemon Cake
1. Preheat oven to 375. Beat egg yolks at high speed with an electric mixer 4 minutes or until thick and pale.
2. Beat butter at medium speed until creamy; gradually add sugar, beating well.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with 3/4 C milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir 1 tsp lemon zest, 1 tsp fresh lemon juice and 1 tsp vanilla. Spoon batter into 3 greased and floured 8 inch round cake pans.
4. Bake at 375 for 12 to 17 minutes or until a wooden pick inserted in the center comes out clean. Cool pans on wire racks 10 minutes, Remove from pans to wire racks, and let cool 1 hour or until completely cool.
5. Spread Luscious Lemon Frosting between layers of cake. Cover and chill until ready to serve.
FROSTING:
1. Beat butter at medium speed with an electric mixder until creamy; stir in lemon zest and juice (mixture will appear curdled.) Gradually add sugar; beat at high speed 4 minutes or until spreading consistancy. Gradually beat in up to 2 T half and half, if necessary, for desired consistancy.
3 Layers
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1181 | ||
Calories from Fat: 281 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 212.3mg | 65 % | |
Sodium 292.6mg | 10 % | |
Potassium 153.5mg | 4 % | |
Total Carbohydrate 217.9g | 64 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 216g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1181
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