Lemon Cake

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1½ cups (3 sticks) butter

3 cups sugar

5 eggs

1 cup whole milk (I never have that so I mix lowfat with ½ & ½)

6 Tbsp Lemon juice (2 to 3 large lemons)

Zest from 2 lemons

½ tsp salt

1 tsp baking powder

3 cups flour


Preheat oven to 350 degrees.

With an electric mixer cream butter and sugar together.

Mix in eggs.

Add milk and mix to thoroughly combine.

Add lemon juice and lemon zest.

Add salt, baking powder and flour and mix until just combined.

Spray one bundt pan or two loaf pans with baking spray.

Pour in batter and bake for 50 minutes to 1 hour until cake is lightly browning and set.

Cool at least 30 minutes before removing from pan.

*Serving suggestion: a dollop of tart crème fraiche is delicious, but whipped cream is fine and perfectly plain is marvelous as well! 

© Deer One Publishing 2017