Triple-Layer Lemon Cake
I got this recipe from a book (sorry I don’t remember which one) and per my family and co-workers, this cake has a delicious not-empowering lemon flavor. I had tried other lemon recipes, but I have to say this is the best yet. This cake is moist and delicious. I hope everyone enjoys.
Ingredients
- 1 cup butter
- 4 eggs
- 2 1/3 cups all purpose flour ( I use unbleached)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sugar
- 2 tablespoon LORANN Lemon Bakery Emulsion
- 1 tablespoon vinegar plus enough milk to measure 1 cup
Lemon-Cream Cheese Frosting
- 1 teaspoon lemon flavoring
- 6 ounce softened cream cheese
- 1/2 cup softened butter
- 4 1/2 to 4 3/4 cup powdered sugar
Instructions
-
Preheat oven to 350 degrees
In a medium bowl stir flour, baking powder, baking soda, and salt; set aside.
Beat butter in mixer on medium to high speed for about 30 seconds.
Add sugar, and lemon flavoring untill light and fluffy.
Add eggs one at a time, beating well after each one.
Alternately add flour mixture and milk to butter mixture, beating on low after each addition just until combined.
Spread into 3 8×2 or 2 9×2 pans.
Bake for about 25 to 30 min. or until toothpick comes out clean.
Frosting:
Beat lemon flavoring, cream cheese, and butter untill light and fluffy, gradually add powdered sugar untill frosting reaches spreading consistency.
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Ratings & Reviews view more
I love this cake! It really has a good lemon flavor. I made this for my daughter's birthday party and everyone loved it.
Can you use a lemon extract instead of the emulsion?
I am pretty sure you can use the lemon extract, but I don't know if this will give it the same flavor. If you have a HobbyLobby store you can find the emulsion there.