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
2.5 cups cake flour
1.5 cups sugar
1.5 teaspoon baking powder
1 teaspoon salt
½ cup vegetable oil
½ cup of water
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon rind
½ teaspoon cream of tartar
- After sifting cake flour, mix the dry ingredients such as sugar, baking powder, lemon rind, cream of tartar and salt.
- Then add the wet ingredients such as oil, egg yolk, water, and lemon juice.
- Beat the egg whites separately till it fluffs up and has stiff peaks. Then add it to the rest of the batter
- Then mix the batter until smooth at medium speed for approximately 2 minutes.
- Grease sides and bottom of each pan with butter or oil spray. Flour lightly and then pour the batter and bake.
- I baked it in two square pans, so that I can make a layered cake with a filling in it.
- Bake at 350 for 45-60 minutes.
- 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.
- 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.
- Remove from oven when done and cool.
- 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.