Lemon Cake {A Scratch Recipe}

mycakeschool.com

Joshua Ericson

1 ½ sticks (12T) (170g) unsalted butter, softened

1 ½ cups (300g) sugar

4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)

3 cups (342g) cake flour *if you do not have cake flour, see note below

½ teaspoon (3g) salt

1 ½ teaspoons (7g) baking powder

½ teaspoon (3g) baking soda

1 cup (242 g) milk

¼ cup (57g) lemon juice

¼ cup (53g) vegetable oil

zest of 2 lemons

1 Tablespoon (10g) lemon extract

note: ** ** If you don't have cake flour, for each cup of all purpose flour (or plain flour in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 3 cups all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.

Directions at mycakeschool.com

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