A tangy and delicious moist lemon cake
Lemon cake
2 large eggs
1 cup granulated sugar
1/2 cup + 2 tbsp butter, melted
1 tsp vanilla extract
1 lemon, zest and juice
3/4 cup all purpose flour
Preheat oven to 350 F. Butter a 9 inch round baking pan.
Pour eggs and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy. Add vanilla, lemon zest and lemon juice. Then pour in the 1/2 cup plus 2 tablespoons of melted butter. Mix carefully. Sift in flour and with a wooden spoon mix flour into the batter with big movements. It’s important that air remains in the batter.
Pour batter into the baking pan and smooth the top. Bake for 25-30 minutes until done.
Let cake cool in the pan on a wire rack.
Optional garnish:
Sprinkle icing sugar on top or you can also serve with whipped cream and fresh raspberries
2 large eggs
1 cup granulated sugar
1/2 cup + 2 tbsp butter, melted
1 tsp vanilla extract
1 lemon, zest and juice
3/4 cup all purpose flour
Preheat oven to 350 F. Butter a 9 inch round baking pan.
Pour eggs and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy. Add vanilla, lemon zest and lemon juice. Then pour in the 1/2 cup plus 2 tablespoons of melted butter. Mix carefully. Sift in flour and with a wooden spoon mix flour into the batter with big movements. It’s important that air remains in the batter.
Pour batter into the baking pan and smooth the top. Bake for 25-30 minutes until done.
Let cake cool in the pan on a wire rack.
Optional garnish:
Sprinkle icing sugar on top or you can also serve with whipped cream and fresh raspberries
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