Lemon cake recipe with easy to follow instructions and photos. It is simple to make with no more than 10 minutes preparation time.

As I most recently have some time, I was browsing on the internet the other day. Attempting to find new, fascinating ideas, inspirational meals that We have never tried before, to delight my family with. Looking for quite some time yet could not find too many interesting stuff. Right before I thought to give up on it, I discovered this fabulous and easy treat by chance. The dessert looked so tempting

on its photos, that called for urgent actions.

It had been not difficult to imagine the way it is created, how it tastes and how much boyfriend is going to enjoy it. Actually, it is very simple to keep happy him when it comes to puddings. Anyways, I got into the page: Suncakemom and used the step by step instuctions that had been accompanied by great pictures of the method. It really makes life much easier. I could imagine that it is a slight hassle to shoot pics down the middle of cooking in the kitchen as you usually have sticky hands so I pretty appreciate the hard work she put in to make this blogpost .

That being said I’m inspired to present my very own recipe similarly. Appreciate your the thought.

I was tweaking the original formula to make it for the taste of my loved ones. I have to mention it turned out a great outcome. They loved the flavour, the consistency and loved having a sweet such as this during a stressful workweek. They basically requested lots more, many more. Thus next time I am not going to make the same mistake. I am likely to double the quantity .

If you liked this Lemon Cake Sour Cream you may find more like this at SunCakeMom

Whisk the butter and honey on high speed until creamy.

Beat the egg whites until hard.

Mix flour with baking powder.

Work together the yolks and the beaten butter then add ¼ of flour mix.

Lemon-pound-cake-recipe-process-5-SunCakeMom Add ¼ of lemon juice to the batter.

Add ¼ of lemon zest to the batter.

Add ¼ of the orange juice to the batter.

Alternately work together the orange juice, lemon juice, lemon zest and the remaining flour until we get an even texture.

To add extra volume to the cake fold the beaten egg whites in by hand.

Pour the batter into the baking form.

Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it’s baked properly then transfer it to a wire rack to cool.

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