Sunday, October 16, 2011

Lemon Cake by Joshni Pereira


2/3 cup all purpose flour
¼ tsp baking soda
¼ cup soft unsalted butter
2/3 cup sugar - 3 Tbsp reserved
2 eggs separated
1 ½ tbsp lemon juice
1 tsp vanilla
1 ½ tsp lemon zest
¼ cup sour cream


Preheat over to 325F. Line pans with parchment paper.

Place butter & sugar - reserving 3 tbsp.
Cream very well on medium speed until butter is light an pale in colour.
Add yolks one by one, mixing well after each addition.
Sift dry ingredients together and add half to the creamed butter & yolks.
Cream just to combine add sour cream with vanilla, lemon juice and zest, making sure to scrape down sides of bowl.
Add remaining flour and cream just until the mixture come together.
In a separate blow whisk the egg whites and reserved sugar to soft peaks & fold gently, into cake batter.
Pour batter into pans and bake at 325F for 20-25 minutes.

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