Name: High-Altitude Lemon Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Cake flour - 2 ¾ cups; Lemon zest - 1 tablespoon; Baking powder - 3 teaspoons; Salt - ¾ teaspoon; Egg whites - 4; White sugar, divided - 1 ⅓ cups; Butter, at room temperature - ¾ cup; Milk - 1 ½ cups; Lemon juice - ¼ cup; Lemon extract - 2 teaspoons

Ingredients for - High-Altitude Lemon Cake

1. Cake flour 2 ¾ cups

2. Lemon zest 1 tablespoon

3. Baking powder 3 teaspoons

4. Salt ¾ teaspoon

5. Egg whites 4

6. White sugar, divided 1 ⅓ cups

7. Butter, at room temperature ¾ cup

8. Milk 1 ½ cups

9. Lemon juice ¼ cup

10. Lemon extract 2 teaspoons

How to cook deliciously - High-Altitude Lemon Cake

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9-inch round cake pans.

2 . Stage

Mix together cake flour, lemon zest, baking powder, and salt.

3 . Stage

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until soft peaks form.

4 . Stage

Cream butter and 1 cup sugar in a large bowl with an electric mixer. Add the flour mixture in batches, alternating with milk and lemon juice, beating batter briefly after each addition. Add lemon extract and egg whites; beat to incorporate into batter. Pour into the prepared cake pans.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely on wire racks before frosting.