High-Altitude Lemon Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

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.