Tuesday, November 8

Lemon Cake

A very light lemony cake


  • 1 1/2 cup granulated sugar
    1/2 cup (1 stick) butter
    1 box instant lemon pudding
    1 tsp lemon extract
    2 tsp vanilla
    1 cup sour cream
    zest of 1 lemon
    4 eggs
    2 cups flour
    2 tsp baking powder
    1/4 tsp salt
    3/4 cup milk (I used whole milk)


    Cream butter and sugar thoroughly (about 5 minutes in electric mixer on med-high speed). Add pudding, extracts, lemon zest and sour cream and mix thoroughly. Beat in eggs one at a time. In a separate bowl mix flour, baking powder and salt. Mix 1/3 of the flour mixture into the batter until completely combined. Add 1/2 the milk and mix completely. Alternate flour and milk, combining completely after each addition, ending with the last 1/3 of the flour. Prepare pans and bake at 350 until toothpick inserted in center comes out clean and top is beginning to brown. Single layer 8 or 9″ pans should take about 25-30 minutes. Also makes awesome cupcakes!


MissNeriss said...

Yum! How long should I bake for if I make cupcakes?

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