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LEMON CAKE

Frank Goulding
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LEMON CAKE

Course Dessert
Keyword Lemon Layer cake
Prep Time 30 minutes
Cook Time 28 minutes
cool down time 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings 12

Equipment

  • Stand mixer
  • Cake pans

Ingredients

Ingredient

  • 4 ½ c FLOUR ALL PURPOSE
  • 2 ¼ c SUGAR GRANULATED
  • ½ tsp SALT
  • 2 tbsp BAKING POWDER
  • 1/3 cup MILK NONFAT, DRY
  • 14 tbsp SHORTENING
  • 1 ¼ c WATER
  • 4 EGGS WHOLE, LARGE
  • 1/3 c WATER
  • 1 tbsp EXTRACT LEMON
  • COOKING SPRAY NONSTICK

Instructions

Method

  • Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
  • Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating 2 minutes.
  • Combine eggs, water, and Lemon. Add slowly to mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes.
  • Lightly spray each pan with non-stick cooking spray. Pour batter into each sprayed and floured pan. Spray paper cups for cupcakes fill cups ⅔ to ¾ full.
  • Using a convection oven, bake at 325 F. for 25 to 30 minutes or until done.
  • Cupcakes: Using a convection oven, bake at 325 F. for 20 to 25 minutes or until done.
  • Cool; frost if desired.
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