This is my favorite lemon cake recipe that all of my customers love so wanted to share with all of you Lemon Cake
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks room temperature
1 Tablespoon grated lemon zest
2 Tablespoons of fresh squeezed lemon juice
3/4 cup of room temperature sour cream
1/4 cup room temperature milk
2-1/2 cups all purpose four sifted
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking powder
1. Preheat oven to 350 degrees. Line bottom of 2 greased 9 -in. round or two 8 in. round for higher cakes. grease parchment with butter and sprinkle with flour.
2. Cream butter and sugar until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture and ending with flour mixture.
3. Transfer to prepared pans, and weigh so the batter is the same in both pans. Bake until cake is pulling away from the sides of the pan, slightly golden on top and until toothpick in center comes out with just a couple of crumbs. 24-28 min. or 30-34 min with the 8 inch pans since the cake will bake with higher sides.
4. Freeze cakes if possible. Cakes that are frozen and then thawed are more moist then cakes that are frosted without freezing first.
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