Layered Lemon Cake

Guest Recipe By Tangerine Almeida

Several weeks ago, my friend Monika Celly from ‘Vegetarian Surprises’ asked me to bake a cake for Superbowl Sunday. So I decided to bake a lemon cake. This is a light lemon cake that I use in high altitude Colorado. I always use this recipe as a base for any of light cakes and vary it depending on the type of cake. So, for pineapple I use unsweetened pineapple juice instead of lemon juice. The variations are limitless, so have fun trying out different variations.  

 

Serves : 8-10                              Difficulty Level: Medium

Preparation Time: 20 minutes       Baking Time: 45-60 minutes 

Ready In: 90 Minutes                 Course: Dessert

 

Ingredients

2.5 cups cake flour
1.5 cups sugar
1.5 teaspoon baking powder
1  teaspoon salt
½ cup vegetable oil
4 eggs
½ cup of water
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon rind
½ teaspoon cream of tartar

Directions

  1. After sifting cake flour, mix the dry ingredients such as sugar, baking powder, lemon rind, cream of tartar and salt.
  2. Then add the wet ingredients such as oil, egg yolk, water, and lemon juice.
  3. Beat the egg whites separately till it fluffs up and has stiff peaks. Then add it to the rest of the batter
  4. Then mix the batter until smooth at medium speed for approximately 2 minutes.
  5. Grease sides and bottom of each pan with butter or oil spray. Flour lightly and then pour the batter and bake.
  6. I baked it in two square pans, so that I can make a layered cake with a filling in it.
  7. Bake at 350 for 45-60 minutes.
  8. To check if cake is done, insert a clean toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
  9. If the toothpick shows a wet batter, the cake is not done. Please do not use a knife to do this test, because it will deflate the cake. Then keep cooking the cake for another 10 minutes, and check for doneness thereafter.
  10. Remove from oven when done and cool.
      
       Decorating Suggestions       
  • When the cake is ready, you may spread any kind of jelly, jams or preserves between the layers as the filling.
  • Frost with cool whip. You may choose to frost with icing or any cream cheese frosting you like.
  • To further enhance the lemon cake, you can also choose to mix powdered sugar and freshly squeezed lemons and poke small holes all through the top of the cake using a toothpick. Let the glaze harden for at least 3 hours before serving.
  • Decorate accordingly for any occasion.
About The Guest
Tangerine Almeida is a Transportation Planner by profession. She loves baking and has a husband and daughter who enjoy tasting her baking creations. We first met in 2008 and it has been a pleasure knowing her. I got to taste this cake very recently at the Superbowl party & it’s worth the time & effort. Thanks Tangerine for sharing your yummy recipe.

5 Comments

  1. wow….lovely cake,…..yum

  2. Tangy..this one's a real game cake…!!! Thanks for sharing the recipe..and Monika this guest post recipes are a great idea !!

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