Here is the recipe of super moist & delicious scratch wheat flour lemon cake.
INGREDIENTS:
- Wheat flour – 2 cups, plus extra for dusting the cake pan
- Large eggs, room temperature – 3
- Milk, room temperature – 1/2 cup
- Unsalted butter , melted and cooled slightly - 8 tablespoons (1 stick)
- Granulated sugar – 1 cup
- Baking powder – 1 tsp.
- Baking soda – 1/2 tsp.
- salt – 1/4 tsp.
- zest of 2 lemons – best done with a microplane (cheese grater), take out just the yellow of the lemon
- Vanilla essence – 1/2 tsp. (optional)
METHOD:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 9-inch-square cake pan and line bottoms with parchment paper. Grease the parchment paper, dust pans with flour, and knock out excess.
- In a medium bowl, mix flour, baking powder, baking soda and salt. Keep it aside.
- In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Incorporate eggs one at a time, being sure they are fully incorporated before adding the next. Add lemon zest to this and mix well.
- Beat in vanilla essence and eggs until well blended. Alternately add flour mixture and milk, beating well and scraping bowl after each addition. Pour batter into prepared pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
- Bake 35 minutes or until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean.
- Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely about 1 1/2 hours. Fill and frost as desired.
